72 almond cookie dough Recipes

tube (16-1/2 oz) refrigerated sugar cookie dough, king arthur unbleached all-purpose flour, blanched almonds, sugar, vanilla extract, milk, assorted colored sugars and food coloring of your choice

tube (18 oz) refrigerated sugar cookie dough, softened, king arthur unbleached all-purpose flour, blanched almonds, sugar, whole milk, vanilla extract, assorted food coloring, decorating gels and sprinkles

butter, sugar, egg, vanilla, almond extract, flour, baking powder, salt, cocoa powder (optional)

raw almonds, raw walnuts, rolled oats, ground cinnamon, sea salt, honey, pure vanilla extract, dark chocolate chips

dough, all-purpose flour, baking powder, salt, butter, brown sugar, ground cinnamon, lemon zest, egg, vanilla extract, chopped almonds, chopped dried apricots, apricot preserves, lemon juice, glaze, egg white, chopped almonds, coarse granulated sugar

cut, sliced , chopped fresh fruit-strawberries, bananas, berries of all kinds, apples, melon, mango, kiwi, pineapple, etc., prepared vanilla pudding or 1 small box of pudding mix with 2 cups of milk, mixed well and chilled, heavy whipping cream whipped or 1 large container of cool whip, your favorite jam , jelly or fruit preseves, heated until warm, sliced almonds , chopped walnuts or pecans, sheet of frozen puffed pastry , frozen pie crust (or fresh pie crust), commerical cookie dough or homemade shortbread cookie dough (pillsbury sugar cookie dough or chocolate chip dough)

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, vanilla extract, chocolate and walnut cookies, recipe follows, cocoa powder, chopped walnuts, almond-orange cookies , recipe follows, orange , zested, sliced almonds , finely chopped in a blender to a coarse flour consistency, chunky marmalade, sliced almonds, for topping, coarse sugar , for sugar cookies only

eggs, icing sugar , for the dough (powdered sugar, and some more icing or regular white sugar to sprinkle the surface you work on with,), lemon juice, ground cinnamon, ground almonds (this is a big issue, you can tsp let them get gummy. i guess in some places you can buy them already g), baking paper or parchment paper

refrigerated cookie dough, cream cheese, room temperature, sugar, vanilla extract (almond, orange, or lemon) or 1/2 tsp other flavoring (almond, orange, or lemon), fresh blueberries or bananas, sliced or mandarin orange sections or seedless grapes or strawberries, halves or kiwi fruit, sliced, any other fruit you want, orange preserves or 1/2 cup peach preserves or 1/2 cup apricot preserves, water

sliced natural almonds, all-purpose flour, refrigerated sugar cookie dough, whole milk ricotta cheese, golden raisin, amaretto liqueur or 1/4 cup orange juice, cream cheese, at room temp, sugar, eggs, sour cream, all-purpose flour, vanilla extract, salt, semisweet chocolate chips, heavy cream, sugar, chocolate chip (for decorating top) (optional), almonds (for decorating top) (optional)

refrigerated sugar cookie dough, coconut, sugar, flour, almond extract, egg white, red maraschino cherries or 16 green maraschino cherries, halved,drained on paper towel

butter, caster sugar, egg, baking powder, heaped tbsp cocoa, uncooked rolled oats, dessicated coconut, chopped pecan / almond nuts, vanilla essence, flour as needed to make a firm cookie dough, melted chocolate to drizzle, sugar for dusting

sweet unsalted butter , no substitutes, all-purpose flour, granulated sugar, egg, baking powder, vanilla extract, almond extract, as desired (optional), powdered sugar (sift before measuring), vanilla, milk , as needed, colored sprinkles

butter, softened, brown sugar, all-purpose flour, eagle brand sweetened milk, vanilla, peanut butter chips, chocolate almond bark

oats (i used a mix of , spelt flakes and barley flakes), coconut flour (i simply ground up some unsweetened coconut in the food processor), splenda sugar substitute (use more if you like your dips sweet), salt, white beans, drained and rinsed, hazelnut-flavored liquid coffee creamer (or use almond milk), plain soymilk (unsweetend), peanut butter (or other nut butter), cocoa powder, instant mocha-flavored coffee powder (or instant espresso powder), raisins, cinnamon

all-purpose flour, powdered sugar, ground walnuts, margarine or butter, softened, ground cinnamon, red raspberry preserves, make apricot linzer bars: substitute ground almonds for the ground walnuts and apricot preserves for the raspberry preserves.), be sure and use the pan size called for in this recipe. cookie dough needs to be spread to the sides and into the corners of the pan.

roll sugar cookie dough, all-purpose flour, plus more for dusting, instant banana pudding, milk, vanilla swiss almond ice cream, softened in refrigerator for 2 hours, banana, sliced, sliced almonds, toasted, pasteurized egg whites, sugar, almond extract, special equipment : 9-inch springform pan