Cookie Recipes

Classic sugar cookies and more treats for Santa

noreply@blogger.com (Praveen Sudarsan) — Sat, 17 Dec 2011 13:33:00 +0000

Classic sugar cookies and more treats for Santa:

Classic sugar cookies and more treats for Santa

Get the milk ready for Santa, because he’ll love these cookies. Susan Westmoreland, executive food editor of Good Housekeeping magazine, shares three great cookie recipes from the “Good Housekeeping Test Kitchen Cookbook.”

Classic sugar cookies

Recipe: Classic sugar cookies

Good Housekeeping Test Kitchen Cookbook

Ingredients

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter (2 sticks), softened (do not use margarine)

11/2 cups sugar

2 large eggs

1 teaspoon vanilla extract

Preparation

Here’s the perfect, all-purpose sugar cookie dough. If you want to add whole-grain goodness to your sugar cookies, replace half the flour with white whole-wheat flour.

In large bowl, combine flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula. Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk in plastic and refrigerate overnight.

Preheat oven to 350°F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough until slightly less than ¼ inch thick; keep remaining dough refrigerated. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on 2 ungreased large cookie sheets.

Bake until edges are golden, 12 to 15 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide metal spatula, transfer cookies to wire racks to cool completely. Decorate with ornamental frosting, if desired.

Repeat with remaining dough and trimmings.

Serving Size

Makes 76 cookies

Recipe: Ornamental cookie frosting

Ingredients

1 package (16 ounces) confectioners

3 tablespoons meringue powder

1/3 cup warm water

Assorted food coloring (optional)

Preparation

Like cheerfully wrapped packages, cutout cookies with bright trimmings are always inviting. A basic recipe for Ornamental Frosting follows, along with suggestions for tools to apply it. But if you don’t have time to pipe on intricate designs, here are some other easy and fun techniques that work their magic in minutes.

This fluffy frosting is perfect for holiday cookies. The recipe originally called for three raw egg whites, and you can use them if pasteurized eggs are sold in your area. We prefer meringue powder, which is sterilized and now available at many supermarkets and baking supply stores.

In large bowl, with mixer at medium speed, beat confectioners’ sugar, meringue powder, and water until mixture is stiff and knife drawn through leaves path, about 5 minutes.

If desired, tint frosting with food colorings. Keep tightly covered to prevent drying out. With small metal spatula, artist’s paintbrushes, or decorating bags with small plain tips, decorate cookies with frosting. (You may need to thin frosting with a little warm water to obtain ideal spreading or piping consistency.)

Serving Size

Makes 3 cups

Recipe: Hermit bars

Ingredients

2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/8 teaspoon ground cloves

1 cup packed brown sugar

1/2 cup butter or margarine (1 stick), softened

1/3 cup dark molasses

1 large egg

1 cup dark seedless raisins

1 cup pecans (4 ounces), toasted and coursely chopped (optional)

Preparation

Originating in New England in clipper-ship days, these spicy fruit bars got their name because they keep so long. Sailors would stow them away “like hermits” for snacking on extended voyages.

Preheat oven to 350°F. Grease and flour 2 large cookie sheets.

In large bowl, with wire whisk, mix flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves.

In separate large bowl, with mixer at medium speed, beat brown sugar and butter until light and fluffy. Beat in molasses until well combined. Beat in egg. With mixer at low speed, beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula. With spoon, stir in raisins and pecans, if using, just until combined.

Divide dough into quarters. With lightly floured hands, shape each quarter into 12″ by 1½” logs. On each prepared cookie sheet, place 2 logs, leaving about 3 inches in between.

Bake until logs flatten and edges are firm, 13 to 15 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. Cool logs on cookie sheets on wire racks 15 minutes.

Transfer logs to cutting board. Slice each log crosswise into 8 bars. Transfer to wire racks to cool completely.

Serving Size

Makes 32 bars

Recipe: Thumbprint cookies

Ingredients

2 large eggs

3/4 cup butter or margarine (11/2 sticks), softened

3/4 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

2 cups all-purpose flour

11/4 cups walnuts, finely chopped

1/2 cup favorite jam

Preparation

We dolloped these cookies with homemade blueberry jam, but raspberry or strawberry would be equally good.

Preheat oven to 350°F. Grease 2 large cookie sheets.

In large bowl, with fork, beat eggs lightly. Measure out 3 tablespoons beaten egg and transfer to small bowl for later use.

Add butter, sugar, vanilla and almond extracts, and salt to eggs in large bowl. With mixer at medium speed, beat until evenly mixed, occasionally scraping bowl with rubber spatula. Add flour and stir just until blended.

Divide dough into 4 equal pieces. Divide each piece into 14 pieces and shape into balls. Spread walnuts on a sheet of waxed paper. Dip balls in reserved egg, then roll in walnuts, gently pressing nuts into dough.

Place balls, 2 inches apart, on prepared cookie sheets, rotating cookie sheets between upper and lower oven racks halfway through baking. With thumb, make small indentation in center of each ball. Bake until golden, 20 minutes. Transfer cookies to wire rack. Immediately fill each indentation with a rounded ½ teaspoon of jam. Cool cookies completely on wire rack.

Repeat with remaining balls and jam.

Serving Size

Makes 56 cookies

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Brown Sugar Drops

noreply@blogger.com (Praveen Sudarsan) — Mon, 05 Dec 2011 13:48:00 +0000

Brown Sugar Drops
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup milk
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Light Brown Glaze -- (recipe follows)
LIGHT BROWN GLAZE
4 cups powdered sugar
1/2 cup butter or margarine -- melted
2 teaspoons vanilla
2 tablespoons milk (2 to 4 tablespoons)
Heat oven to 400º. Beat brown sugar, butter, shortening, milk and
eggs in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, baking soda and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool completely. Spread with
Light Brown Glaze.

LIGHT BROWN GLAZE:
Mix all ingredients until smooth and spreadable.
Brownie Crinkles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Sweet Rewards® low-fat
fudge brownie mix
1/4 cup water
1/4 cup fat-free, cholesterol-free egg product
OR
1 egg
1/2 cup powdered sugar
Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water
and egg product with spoon about 50 strokes or until well blended.
Shape dough by rounded teaspoonfuls into balls. Roll in powdered
sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12
minutes or until almost no indentation remains when touched lightly in
center. Immediately remove from cookie sheet to wire rack.
Brownie Drop Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15 ounce) package fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts
Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix,
water and egg in large bowl with spoon. Stir in nuts (dough will be
stiff).
Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8
minutes or until set. Cool slightly; remove from cookie sheet to wire
rack.
Bumblebees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter
1/2 cup shortening
1/3 cup packed brown sugar
1/3 cup honey
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
8 dozen pretzel twists
8 dozen pretzel sticks
Beat peanut butter, shortening, brown sugar, honey and egg in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking soda and baking powder. Cover dough with plastic wrap
and refrigerate about 2 hours or until firm.
Heat oven to 350º. Shape dough into 1-inch balls (dough will be
slightly sticky). For each cookie, place 2 pretzel twists side by side with
the bottoms (the bottom comes to a rounded point, similar to the
bottom of a heart shape ) touching on ungreased cookie sheet. Place 1
ball of dough on center, and flatten slightly. Break 2 pretzel sticks in
half. Gently press 3 pretzel stick halves into dough for stripes on bee.
Break fourth pretzel piece in half. Poke pieces into 1 end of dough for
antennae.
Bake 11 to 13 minutes or until light golden brown. Immediately
remove from cookie sheet to wire rack.
Butter Crunch Clusters
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios® cereal
1 cup salted cocktail peanuts or Spanish peanuts
Heat butter in 3-quart saucepan over low heat until melted. Stir in
brown sugar and corn syrup. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in cereal and peanuts until well coated. Drop mixture by
tablespoonfuls onto waxed paper; cool.
Butterscotch Shortbread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon salt
Heat oven to 300º. Beat butter, shortening and sugars in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour
and salt. (Dough will be dry and crumbly; use hands to mix
completely.)
Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface.
Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased
cookie sheet. Bake about 25 minutes or until set. (These cookies
brown very little, and the shape does not change.) Remove from
cookie sheet to wire rack.
Butterscotch-Oatmeal Crinkles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated or powdered sugar
Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
shortening, vanilla and eggs in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, oats, baking powder
and salt.
Shape dough into 1-inch balls; roll in granulated sugar. Place about 2
inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched lightly in center. Immediately
remove from cookie sheet to wire rack.

Brandy Snap Cups

noreply@blogger.com (Praveen Sudarsan) — Mon, 05 Dec 2011 13:34:00 +0000

Brandy Snap Cups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
1/4 cup dark corn syrup
2 tablespoons plus 2 teaspoons brown sugar
1 teaspoon brandy
6 tablespoons all-purpose flour
1/4 teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup raspberry jam -- melted

Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling
in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in
brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop
dough by heaping teaspoonfuls at least 5 inches apart onto lightly
greased cookie sheets or line sheets with baking parchment paper.
Bake until cookies have spread into 4- or 5-inch rounds and are golden
brown, 3 to 4 minutes (watch carefully as these cookies brown
quickly).

Cool cookies 1 to 3 minutes before removing from cookie sheets.
Working quickly, shape over inverted drinking glass about 2 to 2 1/2
inches in diameter. Allow cookies to harden; remove gently and place
on wire racks. Cool completely. If cookies become too crisp to shape,
return to oven to soften about 1 minute. Fill each cookie cup with 1/4
cup berries. Drizzle with jam.

Brandied Fruit Drops

noreply@blogger.com (Praveen Sudarsan) — Mon, 05 Dec 2011 13:21:00 +0000

Brandied Fruit Drops

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/3 cup brandy
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 cup dried apricots -- chopped
1/2 cup currants
1/2 cup golden raisins

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
brandy and eggs in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking powder, cardamom, cinnamon and
nutmeg. Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie
sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie
sheet to wire rack.

Banana-Cornmeal Cookies

noreply@blogger.com (Praveen Sudarsan) — Mon, 05 Dec 2011 13:18:00 +0000

Banana-Cornmeal Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup
granulated sugar, the butter, banana and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in flour,
cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is
too soft to shape, cover and refrigerate about 2 hours or until firm.)

Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape
dough into 1 1/4-inch balls. Place about 3 inches apart on cookie
sheet. Flatten slightly in crisscross pattern with fork dipped into
cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.

Banana-Ginger Jumbles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 tablespoon grated gingerroot
OR
1 teaspoon ground ginger*
2 eggs
1 cup mashed very ripe bananas (2 medium)
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
Powdered sugar, if desired
Heat oven to 375º. Beat brown sugar, butter, shortening, gingerroot
and eggs in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in bananas and milk. Stir in flour, baking powder and
salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Remove from cookie
sheet to wire rack. Sprinkle with powdered sugar while warm.

Banana-Nut Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts
Cream Cheese Frosting -- (recipe follows)
CREAM CHEESE FROSTING
1 (3 ounce) package cream cheese -- softened
1/3 cup butter or margarine -- softened
1 teaspoon vanilla
2 cups powdered sugar
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix
sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour,
baking powder, baking soda, cinnamon and salt. Stir in nuts.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
in center comes out clean. Cool completely. Frost with Cream Cheese
Frosting. Cut into 6 row by 4 rows. Store covered in refrigerator.
CREAM CHEESE FROSTING:
Mix cream cheese, butter and vanilla in medium bowl. Gradually beat
in powdered sugar with spoon until smooth and spreadable.

Animal Cookies

noreply@blogger.com (Praveen Sudarsan) — Mon, 05 Dec 2011 13:16:00 +0000

Animal Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients. (If dough is too soft to shape, cover and
refrigerate about 2 hours or until firm.)
Shape dough by 2 tablespoonfuls into slightly flattened balls and
ropes. Arrange on ungreased cookie sheet to form animals as desired.
Use small pieces of dough for facial features if desired. Bake about 10
to 12 minutes or until edges are golden brown. Remove from cookie
sheet to wire rack.

Anise Biscotti
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons anise seed -- ground
2 teaspoons grated lemon peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and
eggs in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in remaining ingredients. Divide dough in half. Shape each
half into rectangle, 10 × 3 inches, on ungreased cookie sheet.
Bake about 20 minutes or until toothpick inserted in center comes out
clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch
slices. Turn slices cut sides down on cookie sheet.
Bake about 15 minutes or until crisp and light brown. Remove from
cookie sheet to wire rack.
Applesauce-Granola Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup shortening
1 teaspoon vanilla
1 egg
1/2 cup applesauce
2 cups all-purpose flour
2 cups granola
1/2 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in applesauce. Stir in remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 11 to 13 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.
Apricot-Cherry Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
1/4 cup water
1/4 cup butter or margarine -- softened
1/4 cup packed brown sugar
2 eggs
1 cup cut-up dried apricots
1/2 cup drained chopped maraschino cherries
Powdered sugar
Heat oven to 375º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
1 inch. Beat half of the cake mix (dry), the water, butter, brown sugar
and eggs in large bowl with electric mixer on medium speed until
smooth, or mix with spoon. Stir in remaining cake mix, the apricots
and cherries. Spread evenly in pan.
Bake 20 to 25 minutes or until toothpick inserted in center comes out
clean. Cool completely. Sprinkle with powdered sugar. Cut into 6 rows
by 5 rows.

Almond Cookies

noreply@blogger.com (Praveen Sudarsan) — Mon, 05 Dec 2011 13:13:00 +0000

Almond Bars
1 package white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)
ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric
mixer on low speed until dough forms or mix with a spoon. Press in
bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20
to 25 minutes or until golden brown and crust begins to pull away from
sides of pan or until toothpick inserted in center comes out clean.
Immediately spread Topping over crust. Set oven control to broil. Place
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is
golden brown and bubbly (watch carefully-Topping burns easily). Cool
completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring
constantly, until sugar is dissolved and mixture thickens slightly.
Almond Bonbons

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size)
Almond Glaze -- (recipe follows)
Sliced almonds -- toasted, if desired (see Notes)
ALMOND GLAZE
1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5 teaspoons)
Heat oven to 375º. Beat flour, butter, powdered sugar, milk and
vanilla in large bowl with electric mixer on medium speed, or mix with
spoon. Cut almond paste into 1/2-inch slices; cut each slice into
fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently
roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set and bottom is golden brown.
Remove from cookie sheet to wire rack. Cool completely. Dip tops of
cookies into Almond Glaze. Garnish with sliced almonds.

ALMOND GLAZE:
Mix all ingredients until smooth and spreadable.
Almond Macaroons
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (7 ounce) package almond paste (7 or 8 ounces)
1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 teaspoon almond extract
2 egg whites
3 dozen blanched whole almonds
Grease cookie sheet. Break almond paste into small pieces in large
bowl. Stir in flour, powdered sugar and almond extract. Add egg
whites. Beat with electric mixer on medium speed about 2 minutes,
scraping bowl occasionally, until smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-
inch cookies about 2 inches apart onto cookie sheet. Top each with
almond. Refrigerate 30 minutes.
Heat oven to 325º. Bake about 12 minutes or until edges are light
brown. Immediately remove from cookie sheet to wire rack. Cool
completely. Store in airtight container.
Almond-Filled Crescents
Serving Size : 48 Preparation Time :0:00
Categories : Chapter 6 Rolling in Dough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (7 ounce) package almond paste (7 or 8 ounces)
3/4 cup butter or margarine -- softened

Easy Glaze -- (recipe follows)
EASY GLAZE
1 cup powdered sugar
6 teaspoons milk (6 to 7 teaspoons)
Mix powdered sugar, whipping cream and eggs in large bowl with
spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover
and refrigerate about 1 hour or until firm.
Heat oven to 375º. Break almond paste into small pieces in medium
bowl; add butter. Beat with electric mixer on low speed until blended.
Beat on high speed until fluffy (tiny bits of almond paste will remain).
Roll one fourth of dough at a time into 10-inch circle on lightly floured
surface. Spread one fourth of almond paste mixture (about 1/2 cup)
over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded
edge. Place on ungreased cookie sheet with points underneath. Repeat
with remaining dough and almond paste mixture. Bake 14 to 16
minutes or until golden brown. Remove from cookie sheet to wire rack.

Cool completely.
Drizzle with Glaze.

EASY GLAZE:
Mix ingredients until smooth and thin enough to drizzle.