I need a almond cookie recipe pleasse?!
one with condensed milk in itWww@FoodAQ@Com
Answers:
Triple Almond Cookie Bars
Servings: 24 to 36 bars
Serving Size: not available
Nutrition: not available
Prep Time: 10 minutes
Cook Time: 20+20 minutes
Total Time: 0
Ingredients
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold margarine or butter
1 (14-ounce) can Eagle Brand? Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon almond extract
1 (6-ounce) package almond brickle chips
1 cup chopped almonds
Instructions
Preheat oven to 350o (325o for glass dish)!. In medium bowl, combine flour and sugar; cut in margarine until mixture resembles coarse corn meal!. (Mixture will be crumbly!.) Press firmly on bottom of 13x9-inch baking pan!. Bake 20 minutes!.
Meanwhile, in medium bowl, beat Eagle Brand?, egg and extract!. Stir in chips and almonds!. Spread evenly over prepared crust!. Bake 20 to 25 minutes or until golden brown!. Cool!. Cut into bars!. Store tightly covered at room temperatu
Chewy Almond Squares
Servings: Makes 16 squares
Serving Size: not available
Nutrition: not available
Prep Time: 10 minutes
Cook Time: 5+25 minuttes
Total Time: 0
Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 cup flaked coconut, toasted
1 cup almonds, toasted*
1 (14-ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaporated milk)
Instructions
Preheat oven to 375°F!. In medium bowl, combine graham cracker crumbs, sugar and butter!. Press crumb mixture on bottom of aluminum foil-lined 9-inch square pan!. Bake 5 to 7 minutes!.
Sprinkle crust with coconut and almonds; pour EAGLE BRAND? evenly over surface!. Bake 25 to 30 minutes!. Cool on wire rack; cut into squares!. Store leftovers covered at room temperature!.
Notes: *1 cup toasted chopped pecans or walnuts may be substituted
Almond Fudge Topped Shortbread
Servings: 2 to 3 dozen bars
Serving Size: 1/24 of a recipe
Nutrition: See below
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
1 cup (2 sticks) butter or margarine, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
2 cups (12 ounces) semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaporated milk)
1/2 teaspoon almond extract
Sliced almonds, toasted
Instructions
Preheat oven to 350°F!. In large bowl, beat butter, confectioners' sugar, and salt until fluffy!. Add flour; mix well!.
With floured hands, press evenly into greased 13x9-inch baking pan!. Bake 20 to 25 minutes or until lightly browned!.
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND?, stirring constantly!. Remove from heat; stir in extract!. Spread evenly over shortbread!.
Garnish with almonds; press down firmly!. Chill 3 hours or until firm!. Cut into bars!. Store covered at room temperature!.
Notes: Nutrition Amount Per Serving: Calories 251, Fat Cal!. 128, Total Fat 14!.2g (22% DV), Sat!. Fat 8!.5g (42% DV), Cholest!. 27mg (9% DV), Sodium 127mg (5% DV), **Potassium 68mg (2% DV), Total Carb!. 21!.8g (7% DV), Fiber 1!.1g (4% DV), **Sugars 15!.8g, Protein 2!.2g (4% DV), **Vitamin A (6% DV), **Vitamin C (0% DV), **Calcium (1% DV), **Iron (8% DV), **Thiamin (6% DV), **Niacin (4% DV), **Vitamin B6 less than (1% DV), **Magnesium (7% DV), **Folate (6% DV)!. Percent Daily Values (DV) are based on a 2,000 calorie diet!.
** Nutrient information is not available for all ingredients!. Amount is based on available nutrient data!.Www@FoodAQ@Com
Servings: 24 to 36 bars
Serving Size: not available
Nutrition: not available
Prep Time: 10 minutes
Cook Time: 20+20 minutes
Total Time: 0
Ingredients
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold margarine or butter
1 (14-ounce) can Eagle Brand? Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon almond extract
1 (6-ounce) package almond brickle chips
1 cup chopped almonds
Instructions
Preheat oven to 350o (325o for glass dish)!. In medium bowl, combine flour and sugar; cut in margarine until mixture resembles coarse corn meal!. (Mixture will be crumbly!.) Press firmly on bottom of 13x9-inch baking pan!. Bake 20 minutes!.
Meanwhile, in medium bowl, beat Eagle Brand?, egg and extract!. Stir in chips and almonds!. Spread evenly over prepared crust!. Bake 20 to 25 minutes or until golden brown!. Cool!. Cut into bars!. Store tightly covered at room temperatu
Chewy Almond Squares
Servings: Makes 16 squares
Serving Size: not available
Nutrition: not available
Prep Time: 10 minutes
Cook Time: 5+25 minuttes
Total Time: 0
Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 cup flaked coconut, toasted
1 cup almonds, toasted*
1 (14-ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaporated milk)
Instructions
Preheat oven to 375°F!. In medium bowl, combine graham cracker crumbs, sugar and butter!. Press crumb mixture on bottom of aluminum foil-lined 9-inch square pan!. Bake 5 to 7 minutes!.
Sprinkle crust with coconut and almonds; pour EAGLE BRAND? evenly over surface!. Bake 25 to 30 minutes!. Cool on wire rack; cut into squares!. Store leftovers covered at room temperature!.
Notes: *1 cup toasted chopped pecans or walnuts may be substituted
Almond Fudge Topped Shortbread
Servings: 2 to 3 dozen bars
Serving Size: 1/24 of a recipe
Nutrition: See below
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
1 cup (2 sticks) butter or margarine, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
2 cups (12 ounces) semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaporated milk)
1/2 teaspoon almond extract
Sliced almonds, toasted
Instructions
Preheat oven to 350°F!. In large bowl, beat butter, confectioners' sugar, and salt until fluffy!. Add flour; mix well!.
With floured hands, press evenly into greased 13x9-inch baking pan!. Bake 20 to 25 minutes or until lightly browned!.
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND?, stirring constantly!. Remove from heat; stir in extract!. Spread evenly over shortbread!.
Garnish with almonds; press down firmly!. Chill 3 hours or until firm!. Cut into bars!. Store covered at room temperature!.
Notes: Nutrition Amount Per Serving: Calories 251, Fat Cal!. 128, Total Fat 14!.2g (22% DV), Sat!. Fat 8!.5g (42% DV), Cholest!. 27mg (9% DV), Sodium 127mg (5% DV), **Potassium 68mg (2% DV), Total Carb!. 21!.8g (7% DV), Fiber 1!.1g (4% DV), **Sugars 15!.8g, Protein 2!.2g (4% DV), **Vitamin A (6% DV), **Vitamin C (0% DV), **Calcium (1% DV), **Iron (8% DV), **Thiamin (6% DV), **Niacin (4% DV), **Vitamin B6 less than (1% DV), **Magnesium (7% DV), **Folate (6% DV)!. Percent Daily Values (DV) are based on a 2,000 calorie diet!.
** Nutrient information is not available for all ingredients!. Amount is based on available nutrient data!.Www@FoodAQ@Com
Chocolate Almond Cookies
You will need:
2 cups slivered almonds
2 bars (1 oz!. each) HERSHEY'S unsweetened baking chocolate
2/3 cup sweetened condensed milk (not evaporated milk)
1 teaspoon almond extract
1 teaspoon vanilla extract
About 20 HERSHEY'S HUGS brand chocolates
Directions:
1!. Heat oven to 350°F!.
2!. Spread almonds in thin layer in large shallow baking pan!.
3!. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool!.
4!. Finely chop almonds!. Do not turn oven off!.
5!. Spray cookie sheet with vegetable cooking spray; set aside!.
6!. Melt HERSHEY'S unsweetened baking chocolate in medium microwave-safe bowl as directed on package; stir in sweetened condensed milk, reserved almonds, almond extract and vanilla!.
7!. Drop by rounded tablespoonfuls onto prepared cookie sheet!.
8!. Bake 8 to 10 minutes or just until set; cool 10 minutes!.
9!. Remove wrappers from HERSHEY'S HUGS brand chocolates; gently press HERSHEY'S HUG brand chocolate down in center of each cookie!.
10!. Remove from cookie sheet to wire rack!. Cool completelyWww@FoodAQ@Com
You will need:
2 cups slivered almonds
2 bars (1 oz!. each) HERSHEY'S unsweetened baking chocolate
2/3 cup sweetened condensed milk (not evaporated milk)
1 teaspoon almond extract
1 teaspoon vanilla extract
About 20 HERSHEY'S HUGS brand chocolates
Directions:
1!. Heat oven to 350°F!.
2!. Spread almonds in thin layer in large shallow baking pan!.
3!. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool!.
4!. Finely chop almonds!. Do not turn oven off!.
5!. Spray cookie sheet with vegetable cooking spray; set aside!.
6!. Melt HERSHEY'S unsweetened baking chocolate in medium microwave-safe bowl as directed on package; stir in sweetened condensed milk, reserved almonds, almond extract and vanilla!.
7!. Drop by rounded tablespoonfuls onto prepared cookie sheet!.
8!. Bake 8 to 10 minutes or just until set; cool 10 minutes!.
9!. Remove wrappers from HERSHEY'S HUGS brand chocolates; gently press HERSHEY'S HUG brand chocolate down in center of each cookie!.
10!. Remove from cookie sheet to wire rack!. Cool completelyWww@FoodAQ@Com
1 cup all-purpose flour
1 cup ground almonds
1/4 teaspoon baking powder
dash salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg white
1/2 teaspoon almond extract
48 whole blanched almonds
PREPARATION:
Stir together flour, ground almonds, baking powder, and salt; set aside!.
In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer!. Beat in egg white and almond extract!.
Stir flour and ground almond mixture into the creamed mixture!.Www@FoodAQ@Com
1 cup ground almonds
1/4 teaspoon baking powder
dash salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg white
1/2 teaspoon almond extract
48 whole blanched almonds
PREPARATION:
Stir together flour, ground almonds, baking powder, and salt; set aside!.
In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer!. Beat in egg white and almond extract!.
Stir flour and ground almond mixture into the creamed mixture!.Www@FoodAQ@Com
Almond Cookies
INGREDIENTS
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
In large bowl, cream together the butter and sugar!. Beat in the egg, amaretto, and almonds!. Gradually mix in the flour until well blended!. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets!.
Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored
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Almond Cookies
INGREDIENTS:
1 cup all-purpose flour
1 cup ground almonds
1/4 teaspoon baking powder
dash salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg white
1/2 teaspoon almond extract
48 whole blanched almonds
PREPARATION:
Stir together flour, ground almonds, baking powder, and salt; set aside!.
In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer!. Beat in egg white and almond extract!.
Stir flour and ground almond mixture into the creamed mixture!.Cover with plastic wrap; chill for about 2 hours!.
Shape dough into small balls, about 3/4-inch!. Place balls 2 inches apart; flatten slightly with the bottom of a glass!. Press an almond into the center of each cookie!. Bake at 350° for about 12 minutes, or until set but not browned
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almond cookie
INGREDIENTS
2 cups butter, softened
1 1/2 cups white sugar
2 teaspoons almond extract
4 cups all-purpose flour
1/4 teaspoon salt
1 cup whole almonds
DIRECTIONS
In a large bowl, cream together the butter, sugar, and almond extract until smooth!. Combine the flour and salt; stir into the butter mixture until well blended!. Cover and refrigerate for 3 to 4 hours or overnight!.
Preheat the oven to 300 degrees F (150 degrees C)!. Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass!. Place a whole almond on top of each cookie!.
Bake for 30 minutes in the preheated oven, or until firm!. Remove cookies from cookie sheets to cool on wire racks!.
-------------Www@FoodAQ@Com
INGREDIENTS
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
In large bowl, cream together the butter and sugar!. Beat in the egg, amaretto, and almonds!. Gradually mix in the flour until well blended!. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets!.
Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored
========
Almond Cookies
INGREDIENTS:
1 cup all-purpose flour
1 cup ground almonds
1/4 teaspoon baking powder
dash salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg white
1/2 teaspoon almond extract
48 whole blanched almonds
PREPARATION:
Stir together flour, ground almonds, baking powder, and salt; set aside!.
In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer!. Beat in egg white and almond extract!.
Stir flour and ground almond mixture into the creamed mixture!.Cover with plastic wrap; chill for about 2 hours!.
Shape dough into small balls, about 3/4-inch!. Place balls 2 inches apart; flatten slightly with the bottom of a glass!. Press an almond into the center of each cookie!. Bake at 350° for about 12 minutes, or until set but not browned
========
almond cookie
INGREDIENTS
2 cups butter, softened
1 1/2 cups white sugar
2 teaspoons almond extract
4 cups all-purpose flour
1/4 teaspoon salt
1 cup whole almonds
DIRECTIONS
In a large bowl, cream together the butter, sugar, and almond extract until smooth!. Combine the flour and salt; stir into the butter mixture until well blended!. Cover and refrigerate for 3 to 4 hours or overnight!.
Preheat the oven to 300 degrees F (150 degrees C)!. Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass!. Place a whole almond on top of each cookie!.
Bake for 30 minutes in the preheated oven, or until firm!. Remove cookies from cookie sheets to cool on wire racks!.
-------------Www@FoodAQ@Com