Meringue-Topped Almond Cookies
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 (7 ounce) package almond paste (7 or 8 ounces)
1/2 cup butter or margarine — softened
1 cup packed brown sugar
1 teaspoon vanilla
2 egg yolks
1 1/2 cups all-purpose flour
Granulated sugar
3 dozen (about) blanched whole almonds
Heat oven to 350ş. Beat egg whites and cream of tartar in medium bowl with
electric mixer on high speed until foamy. Beat in 1/2 cup granulated
sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Set aside.
Break almond paste into small pieces in large bowl. Beat in butter on
medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.
Stir in flour.
Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased
cookie sheet. Press bottom of glass into dough to grease, then dip into
granulated sugar; press on shaped dough to flatten slightly. Spread about
1 rounded teaspoonful meringue on each cookie, and top with almond. Bake
13 to 15 minutes or until meringue is golden brown. Remove from cookie
sheet to wire rack.
Yield:
“36 Cookies”
Per serving: 122 Calories (kcal); 6g Total Fat; (42% calories from fat); 2g Protein; 16g Carbohydrate; 12mg Cholesterol; 36mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Separating eggs is much easier to do while the eggs are cold.
Bring the whites and yolks to room temperature before using in the
recipe.
Almond Paste
Almond paste is a commercially prepared mixture of almonds, sugar
and water that is packed in 6- to 8-ounce packages and cans. It is
used in cookies. Do not substitute marzipan for almond paste.
Ginger-Almond Cookies
1 1/2 cups sugar
1 1/2 cups shortening
3/4 cup molasses
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups finely chopped almonds
Beat sugar, shortening and molasses in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in remaining ingredients except
almonds. Stir in almonds. Divide dough in half. Shape each half into roll,
about 2 inches in diameter. Wrap and refrigerate at least 3 hours.
Heat oven to 350ş. Cut dough into 1/4-inch slices. Place 2 inches apart on
ungreased cookie sheet. Bake about 9 minutes or until almost no
indentation remains when touched lightly in center. Cool 2 minutes; remove
from cookie sheet to wire rack.
Description:
“Here’s another eggless recipe to add to your repertoire!”
Yield:
“84 Cookies”
Chill:
“3:00″
Per serving: 91 Calories (kcal); 5g Total Fat; (49% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 62mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
A straight-edged knife blade makes it easier to cut even slices of
refrigerated dough. Another tip is to cut straight down through
the dough; don’t use a sawing motion.
Refrigerator Almond Cookies
½ cup vegetable shortening
½ cup butter at room temperature
2 ½ cups flour
1 ¼ cups sugar
½ tsp. balking soda
1/8 tsp. salt
2 eggs
1 tsp, almond extract
½ cup almond, ground
¼ cup almonds, ground
4 ounces semisweet chocolate, chopped
• In a large bowl, cream the vegetable shortening and the butter.
• Blend in 1 cup of flour.
• Beat in the sugar, baking soda and salt.
• Beat in the egg and almond extract.
• Gradually blend in the remaining 1 ½ cups flour and the ground almonds.
• Roll the dough into a 1 inch thick log.
• Roll the dough in the ground almonds.
• Wrap in waxed paper and chill for 1 hour.
Preheat the oven to 350 degrees F.
• Cut the dough into ¼ inch thick slices and place 1 inch apart on ungreased baking sheets.
• Bake for 8 to 10 minutes until the tops a re a very light golden brown.
• Transfer to wire racks to cool.
• Melt the chocolate in a double boiled over low heat until smooth.
• Dip half of each cookie in the melted chocolate.
• Let it cool on wire racks lined with wax paper.
Yield: 4-5 dozen
Almond cookies
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well. Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter. Wrap in waxed paper and refrigerate for 4 hours. Cut the dough crosswise into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Top each cookie with an almond half.
Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light golden brown.