HungryRecipes.com

2 1/2 c Whole wheat flour

1/2 c Powdered dry milk

1/2 t Salt

1/2 t Garlic powder

1 t Brown sugar

6 T Meat drippings

1 ea Beaten egg

1/2 c Ice water

1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour,

dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_

1/4 c Canola oil

1 c Almond butter

1/4 c Maple syrup

1/2 ts Pure vanilla extract

1 c Whole wheat pastry flour

-(Sifted before measuring) 1/4 ts Salt

Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one). Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract. Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes. Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork. Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack. Eat. Variation: try with other nut butters.

1 c Butter or margarine

3/4 c Sugar

1 ts Vanilla extract

1 1/2 ts Almond extract

2 1/2 c Flour; unbleached

1 c Almonds; ground

1 x Confectioners’ sugar

Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners’ sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies.

1 c Butter

1/2 ts Almond extract

3/4 c Powdered Sugar,sifted

2 c Flour

1/2 ts Salt

1 c Oats,uncooked

1/2 c Almonds,finely chopped

Powdered Sugar Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents.

1 c Butter

1/2 ts Almond extract

3/4 c Powdered Sugar,sifted

2 c Flour

1/2 ts Salt

1 c Oats,uncooked

1/2 c Almonds,finely chopped

Powdered Sugar Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents.

——————————-GLAZED ALMONDS——————————- 1 1/2 ts Unsalted butter

3/4 c Slivered almonds

1 1/2 tb Amaretto liquor

———————————–DOUGH———————————– 1 c Flour, all-purpose

1 pn Salt

1/2 c Unsalted butter; room temp.

1/2 c Sugar

1 sm Egg; room temperature

2 ts Amaretto liquor

Sugar Powdered sugar, optional For almonds: Melt butter in heavy small skillet over medium heat. Add almonds and amaretto and stir until almonds are golden brown, about 5 minutes. Cool on paper towels. For dough: Preheat oven to 350-degrees. Lightly grease 2 large baking sheets. Sift 1 cup flour with salt into small bowl. Using electric mixer, cream butter with 1/2 cup sugar in large bowl until light and fluffy. Blend in egg and amaretto. Add flour and mix until dough binds. (Dough will be sticky.) Divide dough into 30 pieces. Roll each between palms into balls, dusting hands with flour if necessary. Set on baking sheets, spacing 2 inches apart. Fill small bowl with water. Mound sugar on plate. Dip bottom of 2-1/2″ round glass into water and then into sugar. Press glass down onto 1 dough ball, flattening into 2-1/2- to 3-inch round. Repeat with remaining dough. Sprinkle rounds lightly with sugar. Gently press several glazed almond slivers into each round in flower pattern. Bake until edges of cookies are golden brown, 8 to 10 minutes. Cool on rack. Just before serving, dust cookies with powdered sugar if desired. Source: Bon Appetit magazine, date unknown. Typed just for you by Karen Mintzias

1 c Sugar, confectioners

1 c Almond paste

3 Egg whites

1/2 ts Salt

Beat egg whites until stiff. Mix thoroughly with almond paste and salt. Add sugar and beat thoroughly. Drop by teaspoonfuls onto slightly oiled baking sheet. Bake in moderate oven (375 F) about 15 minutes. Remove from oven. Set baking sheet on wet towel for a few minutes. Remove macaroons with a wide spatula. The almond paste may be made by pounding 2 1/2 cups shelled blanched almonds until a paste is formed. The Household Searchlight

1 c Flour, all-purpose

1/2 c Cornstarch

1/2 c Sugar, powdered

1 c Almonds, finely chopped

3/4 c Butter; softened

Combine flour, cornstarch, and powdered sugar; stir in almonds. Add butter; blend with a wooden spoon until a soft dough forms. Shape dough into small balls. Place on ungreased cookie sheet; flatten each ball with lightly floured fork. Bake at 300 degrees for 20 to 25 minutes or until edges are only lightly browned. Cool

before storing. SOURCE: Southern Living Magazine, May 1974.

4 c All-purpose flour

3 ts Cinnamon

1 ts Ginger

1/2 ts Salt

1 ts Baking soda

1 c Butter

2 ts Instant coffee powder

1/2 ts Almond extract

1 c Granulated sugar

1 c Dark brown sugar,*

3 lg (extra) or jumbo eggs

10 oz Slivered blanched almonds**

* firmly packed ** (2 1/2 – 3 cups) These cookies go well with after dinner coffee or tea. In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside. In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds. Spread out two p

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