Best 5 Dutch Kletskopjes Lacy Almond Cookies Recipes

DUTCH KLETSKOPJES (LACY ALMOND COOKIES)

Steps:

• Knead all ingredients into a firm ball.
• Shape into marble-sized balls and arrange far apart on buttered cookie sheet.
• Flatten with fork or knife dipped in cold water.
• Bake in 375 oven until golden.
• Remove from cookie sheet with spatula.
• The dough should have melted and become lacy, very thin, and crisp.
• Cookies should be 3" in diameter.

LACEY ALMOND COOKIES

Steps:

• Preheat oven to 325, line cookie sheet with parchment paper or non stick foil.
• Mix oats, sugar, flour, salt, baking powder, 1/2 of egg, butter, and vanilla. Mix until well combined. Add almonds.
• Drop by teaspoons 3 inches apart (they spread).
• Bake for 10-12 mins, edges should be slightly browned.
• Let cool then peel from paper/foil.

ALMOND LACE COOKIES

Steps:

• Preheat oven to 350°F and generously grease 2 large baking sheets.
• Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
• Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)

DUTCH ALMOND COOKIES (AMANDEL KOEKJES)

Steps:

• Cream butter and sugars together; then beat in the eggs.
• Add the flour and soda and then mix in the almond paste.
• If dough gets too stiff andd a few drops of water.
• Mix in the nut meats.
• Drop by teaspoonful on greased cookie sheet.
• Bake in 325° oven for 15 minutes.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.