Yield 10 servings Number Of Ingredients 13 Steps:
Place butter in a heatproof bowl and melt in the microwave on the lowest heat setting in 10-second increments until completely melted; set aside to cool completely. In another bowl, add the flour, baking soda, cornstarch (corn flour), and salt, and mix until well combined; set aside. Once the butter has cooled down, add the brown sugar, granulated sugar, vanilla extract, and almond extract; whisk until the mixture has thickened, about 1-2 minutes. Next add the egg and mix until smooth and homogenous. Add the flour mixture to the butter mixture and mix until well combined and a dough forms; add the chopped almonds and the white chocolate chips and mix until thoroughly distributed. Cover the dough with plastic wrap, or foil and place in the fridge for AT LEAST 30 minutes. Preheat the oven to 350℉ (175 C), and line two cookie sheets with parchment paper, or silicone place mats. Portion the dough into 2 tablespoons/1 oz. balls and place on a lined baking sheet. Bake cookies for 10-12 minutes, rotating cookie sheet halfway through baking time to ensure even browning. Let the cookies sit on the tray for minutes, then transfer to a cooling rack, store in an airtight container
Time 35m Yield 78 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat sugar, shortening, and butter together in a large bowl with an electric mixture until smooth. Beat eggs, vanilla extract, and almond extract into butter mixture. Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough just comes together. Stir almonds, white chocolate chips, and dried cranberries into the dough. Drop rounded tablespoons of dough about 2 inches apart on baking sheets. Bake cookies until bottom edges are light golden brown, 10 to 12 minutes. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.
Time 25m Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies. Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on. Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well. Drop 1 1/2-inch balls of dough on the prepared baking sheet. Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.
Time 27m Yield 36 cookies Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a medium size bowl mix together flour,cornstarch, and baking soda, set aside. In a large bowl, mix together butter and sugars until creamy. Add egg and vanilla, blending well. Add flour mixture a little at a until well blended ( batter will be slightly thick ). Then add chips and almonds, mixing well. Drop by Tablespoons onto a greased cookie sheet, and bake for 8 to 12 minutes( depending on your oven) until golden brown around the edges. Let cool on cookie sheet for 3 minutes, then remove and let finish cooling on wire cooling rack.
Time 1h5m Yield 12 cookies Number Of Ingredients 10 Steps:
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy!
Time 45m Yield 3 dozen. Number Of Ingredients 7 Steps:
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in apricots., Roll 1 tablespoonful of dough into a 2-1/2-in. log; shape into a crescent. Repeat. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-14 minutes or until set. Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Dip half of each cookie in coating; allow excess to drip off. Press into almonds; place on waxed paper. Let stand until set. Store in an airtight container.
Time 25m Yield 6-1/2 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
Time 30m Yield about 3-1/2 dozen. Number Of Ingredients 7 Steps:
In a large saucepan, combine sugar, butter and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat. Stir in baking chips and extract until smooth. Add oats and, if desired, cherries; stir until coated., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.
Time 35m Yield about 2-1/2 dozen cookies. Number Of Ingredients 11 Steps:
In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.
Time 35m Yield 60 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets. Bake in the preheated oven until golden brown, 12 to 15 minutes.
