Best 4 Almond Crunch Cookies Recipes

TEXAN-SIZE ALMOND CRUNCH COOKIES

Steps:

• Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
• Add eggs and almond extract, beating well.
• Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
• Stir in almonds and brickle chips.
• Chill dough 3 to 4 hours.
• Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
• Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
• Bake at 350° for 14-15 minutes or until lightly browned.
• Transfer to racks to cool.

TEXAN-SIZED ALMOND CRUNCH COOKIES

Steps:

• Preheat oven to 350* In Lg bowl combine sugars, butter,& oil until well blended. Add extract & eggs mix well. To measure flours lightly spoon flour into meas cup, level off. In second bowl combine flours,cream of tartar, & salt, mix well. Add to sugar mixture @ low speed until well blended. By hand stir in almonds, & brickle. Using Lg TBS of dough, shape into balls, & roll in sugar. Place 5" apart on ungreased cookie sheet. With fork dipped in sugar, flatten ea. in crisscross pattern. Bake 12-18 min. or until lightly golden. Cool 1 min. before removing from sheet For easier handling refrig. dough mix 30 min. before

TEXAN-SIZED ALMOND CRUNCH COOKIES

Steps:

• Heat oven to 350°F. In large bowl, combine sugar, powdered sugar, margarine and oil beat until well blended. Add almond extract and eggs mix well. In second large bowl, combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt mix well. Add to sugar mixture mix at low speed until well blended. By hand, stir in almonds and toffee bits. If necessary, cover with plastic wrap and refrigerate dough about 30 minutes for easier handling.Using large tablespoonfuls of dough, shape into balls. Roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten each in crisscross pattern.Bake at 350°F. for 12 to 18 minutes or until light golden brown around edges. Cool 1 minute remove from cookie sheets.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 cookie): Calories 230 Protein 3g Carbohydrate 23g Fat 14g Sodium 170mgPICTURE: Top to bottom: Texan-Sized Almond Crunch Cookies, Maple Oat ChewiesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ALMOND CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees. COOKIES: 1. Blend butter and sugar with electric mixer until a grainy paste forms. Scrape down sides of bowl, and add egg and almond extract. Beat at medium speed until light and fluffy. 2. Add the ground almonds and flour, and blend at low speed just until combined. 3. Form dough into 1 ½" balls and roll in sliced almonds, coating each ball thoroughly. 4. Place balls 2" apart on parchment paper on cookie sheets. 5. Bake 15 to 18 minutes or until cookies are slightly brown along edges. Immediately transfer to cooling rack covered with waxed paper. CHOCOLATE GLAZE: 1. Scald cream in a small saucepan and remove from heat. 2. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. 3. With a small wire whisk, gently mix glaze until smooth, being careful not to create bubbles in the chocolate. 4. When cookies are completely cool, drizzle patterns on them or dip half of each cookie into the glaze. 5. Refrigerate on waxed paper until the glaze sets-about 10 minutes.