Tuesday, December 6, 2016

23 Days of Holiday Cookies: Almond Snaps

  December 6th

  In  1992 I entered a cookie contest with Southern Living Cooking Magazine. This Cookies won the right to be Published in their Holiday Cookie December 1992 magazine. It then was published in their  Christmas with Southern Living 1992 Annual Cook Book. 
I created it because I love the taste of Almonds.  I make  this at Christmas time each year. This year I improved the taste to  be more almond favored.  Adding a butter flavor for a richer taste and A little almond extract to boast the flavor.

Measurements  are listed in cups and grams. For perfect cookies each time use the grams. Because the eye/ hand and measurements cup can vary ( depending on where a cups are made). In baking a little more/less of one thing can make the cookie tough and dry, or wet and take longer to cook. I would suggest asking for a kitchen scale as a Christmas gift this year. You will love using it and find it a great addition to your kitchen.
The cookie has always been a hit. I look forward to making it each year!

Almond Snaps
1/2 cup (95 gm) shortening
1/2 cup (138gm) Almond paste
1/2 cup (104 gm) Sugar
1/2 cup (81 gm)Firmly Packed Light Brown Sugar
1 large egg
2 tablespoon Milk
1/2 teaspoon Pure vanilla extract
1/4 teaspoon pure Almond Extract
1/4 Butter flavored  Extract
1 3/4 ( 249 gm) cup All-purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1/4 cup Sugar

Beat shortening and almond paste at medium speed with an electric mixer. Add 1/2 cup sugar and the next 4 ingredients, beating well. Combine Flour,Soda, and Salt: Gradually add to shortening mixture, mix on low first once the flour is incorporated turn to medium. Beat until forms a ball, about 1 to 2 minutes. Be careful not to over beat. When it comes from the sides and forms a ball it is ready.

Roll into 1-inch balls; Roll in 1/4 cup of sugar, and place 2-inch apart on Parchment lined (or lightly grease) cookie sheets
Bake at 375° Fahrenheit for 12 minutes. They will be lightly browned on top but still soft. be careful not to over bake. Cool about 2 minutes on cookie sheets. Remove to wire racks to cool.
(We have a hard time letting them cool! They get eaten warm in our home).

 Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

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