Everybody loves cookies. Whether for holiday treats or just to fill the cookie jar, you will find a cookie that will fill the bill. You can even make cookies from the cake mixes. Here are some cookie recipes to try out today: 1. Almond Bars Ingredients: - 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 Directions: - 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 un greased 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. The Almond Topping: - Cook all ingredients in 2-quart saucepan over low heat, stirring constantly until sugar is dissolved and mixture thickens slightly. 2. Almond Bonbons Ingredient: - 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 Sliced almonds - toasted, if desired Ingredient: - 1 cup powdered sugar - 1/2 teaspoon almond extract - 4 teaspoons milk (4 to 5 teaspoons) Directions: - 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 un greased 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. 3. Almond Macaroons Ingredient: - 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 Directions: - 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.
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