Visually appealing, delicious and easy to make, this almond cookie recipe is the one to break out when you want to make a dessert that will impress colleagues at the office party, win the day at the school bake sale or be the talk of the holiday gathering. Oh, and they also only take about 10 minutes to prepare, but you can keep that little detail to yourself.
Almond extract does the heavy lifting in terms of taste here, while slivered almonds, carefully placed, make these cookies a delight to behold. They only involve a few ingredients, and you likely have those on hand already, so let’s get to the baking so you can start in on the enjoying.
Ingredients for Almond Cookies
Shortening: You can use a vegetable shortening or an animal-based product, though the former is the better choice for these cookies.
Sugar: You’ll use the sugar at different times during this recipe, so measure it carefully and keep it divided as needed.
Brown sugar: Be sure to pack the brown sugar down before measuring it out.
Egg: One large egg is all you need for this recipe.
Almond extract: As noted, the almond extract is the powerhouse in flavoring up these cookies, so don’t be stingy with the stuff.
All-purpose flour: Make sure to use all-purpose flour, as opposed to bread flour, so the consistency of the cookies will be just right.
Baking powder: Baking powder helps the cookies assume their proper shape and texture.
Sliced almonds: While these sliced almonds do add some flavor to the cookies, they are primarily about looking great.
Directions
Step 1: Prepare the cookie dough
Preheat the oven 350°F. In a small bowl, cream the shortening, 1/2 cup of sugar and the brown sugar, mixing until the blend is light and fluffy. Next, beat in the egg and almond extract. In a separate bowl, combine the flour, baking powder and salt, and then gradually add this dry mixture to the creamed mixture and mix well.
Step 2: Shape and decorate the cookies
Shape the dough into 1-inch balls, and roll them in the remaining sugar. Place the dough balls 2 inches apart on ungreased baking sheets, then flatten them with the bottom of a glass. Press three almond slices into the center of each cookie.
Step 3: Bake the cookies
Bake the cookies for 9 to 11 minutes, or until the edges are lightly browned. Let them cool on the baking sheets for two minutes before removing them to wire racks to cool completely.
Almond Cookie Variations
Use vanilla extract instead: For a cookie that will still have the visual appeal thanks to the sliced almonds but will taste more like a traditional sugar cookie, use vanilla extract instead of the almond extract.
Skip the sliced almonds: As the sliced almonds are really more about looks than taste, you can leave them off if you want (or if you don’t have sliced almonds handy) and rely on the almond extract for taste.
Use butter or margarine instead of shortening: If you don’t have any shortening on hand, you can swap in butter or margarine. Just let it soften before you cook with either option.
How to Store Almond Cookies
These cookies are best stored at room temperature in a sealed container or zip-top bag for up to three days, or else stored in the fridge for up to six days.
Can you freeze almond cookies?
Almond cookies will freeze well for up to three months. If you know you will have extras, freeze the dough while it’s still raw and bake the cookies later, after thawing, for a fresh taste and texture.
Almond Cookie Tips
Why are my almond cookies crumbly?
If your almond cookies fall apart too easily, chances are that you’re not mixing the egg in thoroughly enough. Try beating the egg prior to mixing it into the dough, and make sure to stir well to combine all the ingredients.
Can you use imitation almond extract?
While the real stuff is always better, you can substitute an imitation extract if need be, just be prepared to as much as double the amount you use, as it’s usually much milder in flavor.
What can I do to give these cookies a unique flavor?
Try adding a shot or two of amaretto to the dough for a complex, inviting flavor twist. Add the liqueur when you mix the extract and egg into this almond cookies recipe.
Almond Cookies
Prep Time
10 min
Cook Time
10 min
Yield
3 dozen.
Ingredients
1 cup shortening1/2 cup plus 3 tablespoons sugar, divided1/4 cup packed brown sugar1 egg1 teaspoon almond extract2 cups all-purpose flour1-1/2 teaspoons baking powder1/8 teaspoon salt3 tablespoons sliced almonds
Directions
In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts
2 cookies: 100 calories, 6g fat (1g saturated fat), 6mg cholesterol, 20mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. “These crisp cookies have a wonderful almond flavor,” she says.
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