Almond Snow Cookies Recipe

Almond Snow Cookies (Christmas Cookies)
Makes about 132

• 1-1/4 cup soft butter
• 1/2 cup shortening
• 1 cup granulated sugar
• 2 eggs
• 3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
• 1 cup finely ground blanched almonds
• 3-1/2 cups sifted flour
• Confectioners’ sugar

1. Cream shortening, butter and granulated sugar; add eggs and beat until light.
2. Mix in almond oil and ground almonds.
3. Add flour to creamed mixture and mix thoroughly. Chill dough or not.
4. When ready to bake, preheat oven to 325 F.
5. Scoop dough into small balls (I use a 1-1/4″ ice cream type scoop) and place on ungreased baking sheets about 2″ apart.
6. Slightly flatten top with a dampened cloth-covered glass.
7. Bake until set but not brown, about 14-16 minutes.
8. Sift confectioners’ sugar over cookies as soon as you take them out of the oven.
9. Cool on cookie sheet.
10. When thoroughly cool, but not cold enough to stick to cookie sheet, remove cookies from cookie sheet and roll in additional confectioners’ sugar.

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Chocolate-Bourbon Balls Recipe

Chocolate-Bourbon Balls

• 1 (9 ounce) package chocolate wafer cookies — finely crushed (2 1/3 cups)
• 2 cups finely chopped almonds
• 2 cups powdered sugar
• 1/4 cup bourbon
• 1/4 cup light corn syrup
• Powdered sugar

Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.

Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to blend flavors.

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Almond Bars

Almond Bars Recipe

• 1 package white cake mix
• 1/2 cup butter or margarine — softened
• 2 eggs
• Almond Topping — (recipe follows)

ALMOND TOPPING

• 2/3 cup sliced almonds
• 2/3 cup butter or margarine
• 1/2 cup sugar
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:

Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.

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Pecan Crisps

Pecan Crisps Recipe

• 2 cups sugar
• 3/4 cup very finely chopped pecans
• 1/3 cup butter or margarine — softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Preparation:
Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4 cup. Beat butter, vanilla and eggs into remaining sugar mixture with electric mixer on low speed, or mix with spoon. Stir in flour, baking powder and salt.

Roll dough into rectangle, 18 × 13 inches, on lightly floured surface. Sprinkle with reserved sugar mixture. Press sugar mixture into dough with rolling pin. Cut dough diagonally every 2 inches in both directions with pastry wheel or knife to form diamonds. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet to wire rack.

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Double Peanut Cookies

Double Peanut Cookie Recipe

• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 cup butter or margarine — softened
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 cups chopped unsalted dry-roasted peanuts

Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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