Food recipes
Almond Shortbread Cookies
Almond Shortbread Cookies Ingredients: nuts, almonds wheat flour, white, all-purpose, unenriched nuts, almonds salt, table nuts, almonds shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenate...
Almond Shortbread Cookies
Ingredients:
nuts, almonds
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
sugars, granulated
vanilla extract
Directions:
Preheat the oven to 350.
Line a baking sheet with parchment paper.
Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden.
Let cool, then coarsely chop.
In a medium bowl, whisk the flour with the almond meal and salt.
In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute.
Beat in the flour mixture and chopped almonds just until combined.
Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness.
Bake the cookies for 15 to 18 minutes, until golden.
Transfer to a rack and let cool completely.
Ingredients:
nuts, almonds
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
sugars, granulated
vanilla extract
Directions:
Preheat the oven to 350.
Line a baking sheet with parchment paper.
Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden.
Let cool, then coarsely chop.
In a medium bowl, whisk the flour with the almond meal and salt.
In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute.
Beat in the flour mixture and chopped almonds just until combined.
Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness.
Bake the cookies for 15 to 18 minutes, until golden.
Transfer to a rack and let cool completely.