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T&T Almond Cookie recipe?

Valerie_'s picture

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Or something similar. For my friends who like to cook, I plan to give them some Musumun curry paste I've made (from Ken's Thai Cuisine). I'd like to also give them some kind of refrigerated (or frozen) raw cookie dough that's not too sweet and would nicely finish a meal of spicy Thai food. Kind of an entire meal in a basket that will keep long enough to get them into January. I've found several almond cookie recipes on the web, but I don't have much time to try one out and see how it works before giving it away. Does anyone have a tried-and-true cookie recipe they think would fit the bill?

thanks!

chiqui_new_orleans's picture

(post #58601, reply #1 of 9)

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These should fit the bill:

Tia Nena Cookies posted by Chiqui

2 sticks butter
2 C Dark Brown Sugar
2 eggs, beaten
2 Tsps Vanilla Extract
3 1/2 C AP Flour
1/2 tsp Cream of Tartar
1/2 tsp salt
1 tsp Baking Soda
2 C chopped Pecans
Cream butter/sugar until fluffy. Add eggs and vanilla. Sift dry ingredients. Add to creamed mixture with pecans. Shape dough into 3 10-inch long logs. Wrap in waxed paper. Refrigerate at least 3 hours or freeze. Make thin (1/4") diagonal slices and place on parchment-lined cookie sheet. (If you don't have parchment paper, grease the cookie sheet.). Bake at 350° for 12-15 minutes.

CM, I baked one log after refrigerating and froze the other two for baking for Christmas Gifts. These really are good.

Marie-Louise_'s picture

(post #58601, reply #2 of 9)

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Haven't made these in a long time, the idea of all this Crisco grosses me out, but these taste just like the traditional almond cookies you get at a Chinese bakeries.

CHINESE ALMOND COOKIES

11/2 cups Crisco
3 cups flour
11/2 tsp. almond flavoring
1 tsp. soda
1 egg
1/2 tsp. salt
1 cup sugar
whole (unblanched) almonds to put on top

Mix together & refrigerate. When chilled, roll into balls and squash down with an almond on top. Bake at 350º for 15 minutes.

nutcakes_'s picture

(post #58601, reply #3 of 9)

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I have a Hugh Carpenter recipe an Almond Cookie with mini choc-chips, that is outrageously good. They are rolled into cylinders and chilled or frozen. The thing is, they use lard--it is great for texture, and he says vegetable shortening gives a disagreeable taste.
If you are still interested I'll post.

I would bake the cookies up for you basket, not give the raw dough. Much more convenient for the giftee--they can always store in the freezer.

Valerie_'s picture

(post #58601, reply #4 of 9)

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Thanks for the offer nutcakes, but I think I'll have to pass on the chocolate chip almond cookies. I've never worked with lard and wouldn't even know where to get it. I've never frozen baked cookies, how well does their freshness keep? How do you defrost?
thanks!

nutcakes_'s picture

(post #58601, reply #5 of 9)

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Freezing cookies are the best way to store them. Keeps very fresh. Mean Chef's choc cookies freeze especially well.

another cookie suggestion would be a ginger cookie. I have one called "chinese ginger cookie' that includes white pepper and fresh ginger--not tried though. I have done others, though, and these freeze well too.

zally_'s picture

(post #58601, reply #6 of 9)

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Valerie, these almond cookies are not overly sweet and have a great texture. You might like to try them (and they thaw in just minutes):

c Almond Crescents

* 1 cup butter
* 1/3 cup white sugar
* 1/2 tsp. almond flavoring
* 1 1/4 cups ground almonds
* 1 2/3 cups flour
* 1/4 tsp. salt

Form a good healthy teaspoon of dough into a log about 2 inches long and shape into a crescent on an ungreased sheet.

Bake 325 deg. 13 - 16 min or until just
b barely
beginning to brown on bottom edge.

When cool, dust generously with powdered sugar.

MEAN_CHEF's picture

(post #58601, reply #7 of 9)

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I have posted these before. They are great.



Pecan Cardamom Sand Cookies

1/4 c unsalted butter
1/4 c vegetable shortening
1/3 c confectioner's sugar
2 tbl granulated sugar
1 tsp vanilla
1 c all-purpose flour
1/2 tsp ground cardamom
1/4 tsp baking powder
3/4 tsp salt
1/2 c pecans -- toasted and finely chopped
24 pecan halves
additional granulated sugar

Preheat oven to 325. I an electric mixer cream butter, shortening, both sugars and vanilla until mixture is well combined.

Sift dry ingredients together and add to mixer along with chopped pecans. Combine well.

Either use a small portion scoop or roll pieces of dough into 1 - 2 inch balls. Arrange on parchment lined sheet pan.

Place a peacan half on top of each round, sprinkle with a little sugar and press down with the bottom of a glass to flatten to about 1/4 inch thick.

Bake until very pale golden. Cool.

Yield:
"2 dz"

Valerie_'s picture

(post #58601, reply #8 of 9)

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Lots of great ideas, guys. Thanks! I'll try something and let you know how it turns out.

Akabear's picture

Hugh carpenter's almond cookies (post #58601, reply #9 of 9)

If any one still has the Almond cookie with chocolate chip recipe that has lard, please post (or message).