128 rolled sugar cookies almond Recipes

lightly salted butter, granulated sugar, all-purpose flour , plus additional flour for rolling the cookies, almonds, ground, ground cinnamon, ground nutmeg, seedless raspberry jam, powdered sugar , optional, special equipment : 2 heart-shaped (or round) cookie cutters, 1 about 1 1/2 inches and 1 about 3/4 inches

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.

white sugar, butter, softened, vanilla, almond extract, egg, flour, baking soda, extra sugar , for pressing top

butter, softened, sugar, egg, vanilla, almond flavoring, flour, baking powder, salt

almond butter, splenda sugar blend for baking, egg, beaten, baking soda, splenda sugar blend for baking, for rolling cookies in

butter, softened, egg yolks, baking powder, baking soda, flour, icing sugar, brandy, almond extract (optional), almonds, chopped and roasted, some rose water or orange flower water (available in many ethnic groceries) or ouzo, extra icing sugar , for rolling the cookies in

blanched whole almonds (about 7 oz), powdered sugar, unsweetened cocoa powder, ground cinnamon, bittersweet chocolate (not unsweetened ) or 3 oz semisweet chocolate, chopped fairly fine, almond extract (generous), egg whites, sugar , for rolling out cookies

butter, softened, brown sugar , firmly packed, granulated sugar, eggs, almond extract, flour, baking soda, salt, rolled oats (quick or old fashion, uncooked), white chocolate chips, dried tart cherries, sliced almonds, macadamia nuts (chopped ), coconut

all-purpose flour, plus more for rolling, whole wheat flour, salt, baking soda, unsalted butter, softened, granulated sugar, light brown sugar, egg white, pure vanilla extract, pure almond extract, powdered sugar, pasteurized egg whites, fresh lemon juice

eggs, separated, baking powder, salt, vanilla extract, almond extract, sugar divided, king arthur unbleached all-purpose flour, baking cocoa, sugar, cookies and cream ice cream, softened, sugar, baking cocoa, milk, butter, softened, vanilla extract

butter, granulated sugar, all-purpose flour , plus additional flour for rolling the cookies, almonds, ground, ground cinnamon, ground nutmeg, seedless raspberry jam, powdered sugar , optional, heart-shaped (or round) cookie cutters: 1 about 1 1/2 inches and 1 about 3/4-inch, waxed paper (or parchment), rolling pin, baking sheets

all purpose flour, almond extract, baking soda, butter or margarine, softened, colored sugars/cinnamon sugar, egg, sugar, vanilla

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

rolls , sugar cookie dough (bake according to package directions) or 1 (18 oz) dessert prepared pizza crust (prebaked), ricotta cheese, sugar, toasted almond, sliced or chopped, amaretto or 1 tsp almond extract, fresh mixed berries (or which ever combination you want), seedless raspberry jam, heated, non-dairy whipped topping (optional)

unsalted butter, powdered sugar, vanilla, almond extract, almonds, coarsely chopped, all-purpose flour , sifted, powdered sugar, for rolling

organic butter, softened, organic vegetable shortening, domino organic granulated sugar, organic eggs, teasp. vanilla, organic rolled oats, finely ground, organic white or whole wheat flour, teasp. salt, teasp. baking powder, teasp. baking soda, organic rolled oats, organic dried apricots, coarsely chopped, organic pecans , walnuts, or almonds, chopped

phyllo dough (i use the athens brand), butter , but use the spray oil if you choose, ground walnuts or 5 cups ground pecans or 5 cups ground pistachios (or a combination) or 5 cups almonds (or a combination), sugar, cinnamon, raw sugar , to sprinkle on cookie tops (turbinado), honey, sugar, water, grated lemon rind

almond paste, lemon zest, lemon juice, egg white, powdered sugar, for rolling