Time 24m Number Of Ingredients 13 Steps:
Preheat your oven to 350º Fahrenheit and line a cookie sheet with parchment paper or a nonstick baking mat. In a large bowl with a paddle attachment, beat the butter until creamy and almost white in appearance, scraping the sides of the bowl as needed. Add the sugars and beat on high until fluffy. Add each egg one at a time until fully combined. Next add vanilla and almond extract. Blend on medium until nice and smooth…about 30 seconds. Turn mixer on low and add salt, flour, baking soda and baking powder. Mix until just combined. Turn off mixer and fold in chocolate chips and almonds. Using a cookie scoop, place mounds of dough about 2 inches apart on cookie sheet. Refrigerate the dough for 30 minutes. Bake for 9-11 minutes until golden brown. If desired, drizzle melted chocolate on top of the cookies. Then sprinkle immediately with sliced almonds. This is optional, but gives it such a pretty look!
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 23m Yield 5 dozen Number Of Ingredients 11 Steps:
Cream butter and shortening. Gradually add sugar beating at medium speed of electric mixer until light and fluffy. Add egg and vanilla, beating well. Combine flour, soda and salt; add to creamed mixture mixing well. Stir in white chocolate and almonds. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375F for 8-10 minutes. Remove to wire racks to cool.
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 1h15m Yield 24 cookies, 12 medium sandwiches and 24 sandwich-halves. Number Of Ingredients 15 Steps:
For the cookies: Preheat the oven to 325 degrees F, with racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and set aside. Mix the flour, baking soda and salt in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the vanilla, egg and egg yolk and mix until incorporated. Then add the flour mixture, sour cherries and white chocolate. Mix until incorporated. Scoop a level tablespoon of dough, roll in a ball and, using fingertips, pull apart into two equal pieces. (You’ll have 36 to make 18 sandwiches.) Place the formed dough balls on one of the prepared baking sheets, about 2 inches apart. Bake until the edges are slightly golden and the middles are still soft but not wet, 12 to 15 minutes. Let the cookies cool for 20 to 30 minutes on the baking sheets. For the filling: While the cookies are cooling, beat the almond butter, confectioners’ sugar, butter and salt with a hand-held mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies. To assemble: Spread 1 tablespoon of the filling onto the bottom side of a cookie. Place another cookie, bottom-side down, onto the filling. Repeat with the remaining cookies.
Yield 36 Number Of Ingredients 9 Steps:
Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets. Bake 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Yield 52 cookies Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined. Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes. Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
Time 3h25m Yield 12 Number Of Ingredients 16 Steps:
Heat oven to 325°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. Place almonds on ungreased cookie sheet; bake 4 to 7 minutes, stirring occasionally, until lightly browned. Reserve 2 tablespoons almonds for garnish. Place remaining almonds in food processor or blender. Cover; process until almonds are ground; set aside. In small bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Add eggs one at a time, beating on high speed after each addition until smooth and blended. Add milk, liqueur, 1 teaspoon vanilla, the flour mixture and ground almonds; beat on medium speed until smooth. Stir in 6 ounces white chocolate. Spread batter in pan. Bake 50 to 55 minutes or until center springs back when lightly touched and top is evenly browned. Cool 15 minutes; remove side of pan. Cool completely, about 1 hour 30 minutes. Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring constantly, just until chocolate is melted. Stir in 1 teaspoon vanilla; cool to room temperature. In large bowl, beat 3/4 cup butter on medium speed until fluffy. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth. Run long knife under cake to loosen from pan bottom; transfer to serving plate. Spread frosting over side and top of torte. Garnish with reserved toasted almonds.
Time 45m Yield 12 servings, 1 cookie ball each Number Of Ingredients 5 Steps:
Mix cream cheese, cookie crumbs and almond extract until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes. Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted. Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with nuts. Refrigerate 15 minutes or until chocolate is firm.
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 15m Yield 44 Number Of Ingredients 6 Steps:
Heat butter and almonds in 3-quart saucepan over medium heat 6 to 8 minutes, stirring frequently, until almonds are medium brown; remove from heat. Stir in whipping cream until well blended (mixture will spatter). Stir in white baking chips. Heat over low heat, stirring frequently, until chips are melted. Stir in amaretto and salt. Serve warm or cold. Stir before serving. Store covered in refrigerator up to 4 weeks.
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.
More about “white chocolate almond cookies recipes”
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.
