Best 4 Almond Cutout Cookies Ww Recipes

ALMOND COOKIE CUTOUTS

Steps:

• In a small bowl, cream butter and sugars. Add egg and extracts; mix well. Combine the flour, cornstarch, almonds, baking powder and salt; add to creamed mixture just until blended. Shape into two balls. Cover and refrigerate for at least 2 hours. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with lightly floured 2-1/2-in. cutters. Place on baking sheets coated with cooking spray. Sprinkle with colored sugar and/or sprinkles if desired., Bake at 350° for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

ALMOND CUTOUT COOKIES WW

Steps:

• Pulse the granulated sugar and almonds in a food processor until finely ground. Cream the butter and sugar mixture until light and fluffy. Add the egg and beat to combine. Add the flour, confectioner's sugar and salt and mix just until a dough forms.
• Divide the dough in half; wrap each piece in plastic wrap and flatten into a disk. Refrigerate the disks at least 4 hours or overnight.
• Preheat oven to 350°F Line two large baking sheets with parchment paper. Working with one disk at a time, roll the dough out between two 2 sheets of lightly floured waxed paper to the thickness of 1/8-inch. Using a 2 1/4-inch cookie cutter of any shape, cut out the cookies, rerolling the scraps to make a total of 60 cookies. Place on cookie sheets, one inch apart; sprinkling with colored sugar if using.
• Bake 1 sheet at a time, until the cookies are light on top but golden on the bottom, 10-11 minutes. Cool completely on a rack.

ALMOND SHORTBREAD CUTOUTS

Steps:

• In a food processor, combine the flour, almonds, sugar and salt; cover and process until almonds are finely ground. Cut butter into cubes; add to processor. Pulse on and off until mixture resembles coarse crumbs., Combine the yolk, water and almond extract. While processing, gradually add yolk mixture; process until dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes. , On a lightly floured surface, roll out half of the dough to 1/4-in. thickness. Cut into desired shapes with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough. , Bake at 325° for 12-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.