~~Terrific Tuesday! With Recipes~~

Butter Almond Cookies

Ingredients

• 2 packages (3 ounces each) cream cheese, softened
• 6 tablespoons butter, softened, divided
• 1 egg, separated
• 2 cups Quick Cookie Mix 
• 3/4 cup sugar
• 2 teaspoons almond extract
• 1/4 cup sliced almonds

Directions

• In a large bowl, beat the cream cheese, 5 tablespoons butter and egg yolk until smooth. Add cookie mix and mix well.
• Turn dough onto a lightly floured surface; knead 15-20 times or until smooth. Roll into a 12-in. square. Spread remaining butter to within 1/2 in. of edges.
• Combine sugar and extract; sprinkle over half of the dough. Fold dough over sugar mixture; pinch edges to seal. Brush top with egg white; sprinkle with almonds.
• Place on a greased baking sheet. Bake at 375° for 20-25 minutes or until lightly browned. Remove to a wire rack to cool.
• Transfer to a cutting board. Cut widthwise with a serrated knife into 1/2-in. slices; cut each slice in half lengthwise. Store in an airtight container. Yield: 4 dozen.

Toffee Triangles

Ingredients

• 2 cups Quick Cookie Mix 
• 1 cup packed brown sugar
• 1/3 cup butter, softened
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1 egg
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup mixed nuts, chopped

Directions

• In a large bowl, beat the cookie mix, brown sugar, butter and vanilla until mixture resembles coarse crumbs. Add egg and mix well.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.
• Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate over bars. Sprinkle with nuts. Let stand until chocolate is set. Cut into squares, then cut in half to form triangles. Store in an airtight container. Yield: 5 dozen.

Quick Cookie Mix

Ingredients~

• 1-1/2 cups butter, softened
• 3 teaspoons salt
• 2 teaspoons baking powder
• 6 cups all-purpose flour

Directions~

• In a large bowl, beat the butter, salt and baking powder until blended. Gradually add flour and mix just until crumbly. Store in an airtight container in the refrigerator for up to 1 month.

It's cookie baking day at our home.  Getting ready to assemble treats to pass to our neighbors, landlord and a couple friends.  I found a neat cookie dough recipe in the new Quick Cooking Magazine.  I've been playing with it most of the day.  Keep it chilled between batches.  It spreads a bit.  I also couldn't get my results to like the magazine pictures.




The next picture is our ingredient station.
 






Pictured: Drizzled Peppermint Oreos, Turtle Candies, Butter Almond Cookies and Chex Party Mix in the background in the zip bags.

Tomorrow I think we'll make Peanut Butter Bars, Kit Kat Bars, German Chocolate Bars and Cashew Brittle.

Thursday my friend Sharon is coming over for a gingerbread men cookie baking lesson.  She is bringing baby Anastasia with her.  I may make her do all the work while I hold the baby!