Butter Almond Cookies
- 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
- 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.
- 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
- 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
- 1-1/2 cups butter, softened
- 3 teaspoons salt
- 2 teaspoons baking powder
- 6 cups all-purpose flour
- 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!