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Almond Spice Cookies

Ingredients: 4 Cup(s) all-purpose flour -1 2 Teaspoon(s) instant coffee powder 1/2 Teaspoon(s) almond extract 16 Tablespoon(s) granulated sugar 1 Cup(s) dark brown sugar,* -1 large (extra) or jumbo eggs 10 Ounce(s) slivered blanched almonds** Directions: * firmly packed ** (2 1/2 - 3 cups)These cookies go well with after dinner coffee or tea.In a bowl, sift together the flour, cinnamon, ginger, salt andbaking soda and set aside.In a large bowl, cream the butter. Add the coffee, almond extract,granulated and brown sugars and beat well. Add the eggs one at a timeuntil smooth after each addition. On low speed gradually add thesifted dry ingredients, scraping the bowl with a rubber spatula andbeating only until the mixture is smooth. Gently mix in the almonds.Spread out two pieces of wax paper. place large spoonfuls of thedough lengthwise on each piece of paper to form heavy strips about10-11 inches long. Fold the long sides of the paper p against thedough and, pressing against the paper with your hands, shape eachstrip of dough into a smooth oblong 12 inches long, 3 inches wide,and about 1 inch thick. Wrap the dough in the wax paper.Slide a cookie sheet under both packages of dough and transfer themto the freezer or refrigerator for several hours or overnight. Thisslices best when dough is frozen solid.Preheat oven to 375?. Unwrap one roll of dough at a time. Placedough on a cutting board. With a very sharp knife cut the dough into1/4-inch slices and place them 1 to 1 1/2 inches apart on anungreased cookie sheet.Bake the cookies for about 10-12 minutes at 375. The cookies aredone when they are slightly colored and spring back when lightlypressed with a fingertip.Yield: 4 dozen. Larry Rosenberg, author of Muffins&Cupcakes(published by The American Cooking Guild), Fairview, NJ.: Randy Shearer
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Drop by spoonful onto greased cookie sheet Hungarian kiffles (cookies) 1 c sour cream NUT FILLING: Combine 1 pound ground walnuts with 1/2 cup sugar; add 2 to 3 beaten egg whites, just enough to hold nuts together. Reserve..... PREPARE COOKIES; Mix flour, salt and sugar together; add butter and mix like pie dough. Add eg Brownies ( date & almond ) Preheat oven to 350oF. Sift flour, baking powder and salt together into bowl. Melt butter and chocolate in top of double boiler over hot water. Remove from heat. Combine sugar and eggs in large bowl; add chocolate mixture. Stir in flour. Add Almond butter loaves Preheat oven to 375~. Grease and flour 2, 9x5" loaf pans. CRUST: Combine brown sugar and butter in large bowl. Beat at medium speed until light and fluffy. Stir in toasted almonds and flour. Blend well. Divide and press evenly into pans. Almond french toast Warm a large skillet (preferably cast-iron) over medium heat for about 5 minutes. In a shallow bowl, whisk egg, milk, and almond extract. Add sugar substitute, flour, nutmeg, and salt; whisk until smooth. Add 2 sliced of bread and let soag 30 seconds per Almond apricot coffee cake In a mixing bowl, cream butter and sugar. Add eggs, sour cream and extract; mix well. Combine flour, baking powder, and salt. Add to creamed mixture and mix well. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle Grandpa would have loved these cookies 1. Heat oven to 325F. 2. Combine Butter Flavor Crisco, brown sugar and granulated sugar in large bowl. Beat at low speed of electric mixer until well blended. Add, one at a time, eggs, milk, and vanilla. Mix well after each addition. Beat in pudding m