A cookie that resembles a snowball, perfect for a White Christmas, melts-in-your-mouth, irresistible and my favourite. I bake these cookies during Christmas time and throughout the year, sometimes without tossing them in icing sugar. They are delightful with or without it, a great accompaniment to a cup of hot tea.
These cookies are made with a dough of margarine, sugar, flour, silvered almonds, vanilla and almond extract. Baked and when still warm, tossed in icing sugar. They have a slight crunch and are delectable. Easy to prepare and I often bake them as a treat to the hostess, receiving compliments that the cookies were fantastic.
When choosing almonds, look for the ones that smell sweet, nutty, are uniform in colour and not shrivelled. As almonds have a high fat content, they turn rancid if not stored properly. I freeze the almonds for a longer shelf life and refrigerate a few for daily consumption. Keeping them cold protects them from rancidity and prolongs their freshness.
Almonds are rich in healthy fats, vitamins, minerals, protein and antioxidants. They protect against diabetes, cardiovascular disease and lower LDL cholesterol levels. Phosphorus in almonds helps build strong bones and teeth. The healthy fats in almonds aid in weight loss. Also, nourish the nervous system and provide good brain functions. Overall, almonds make a delicious and healthy snack.
These cookies are made with a dough of margarine, sugar, flour, silvered almonds, vanilla and almond extract. Baked and when still warm, tossed in icing sugar. They have a slight crunch and are delectable. Easy to prepare and I often bake them as a treat to the hostess, receiving compliments that the cookies were fantastic.
When choosing almonds, look for the ones that smell sweet, nutty, are uniform in colour and not shrivelled. As almonds have a high fat content, they turn rancid if not stored properly. I freeze the almonds for a longer shelf life and refrigerate a few for daily consumption. Keeping them cold protects them from rancidity and prolongs their freshness.
Almonds are rich in healthy fats, vitamins, minerals, protein and antioxidants. They protect against diabetes, cardiovascular disease and lower LDL cholesterol levels. Phosphorus in almonds helps build strong bones and teeth. The healthy fats in almonds aid in weight loss. Also, nourish the nervous system and provide good brain functions. Overall, almonds make a delicious and healthy snack.
Almond Cookies
(Yields 24)
Ingredients:
1 cup margarine (softened)
1/2 cup granulated sugar
2 cups all purpose flour or maida
1 cup slivered almonds
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup confectioner's sugar (icing)
Method:
Preheat oven to 350 F or 180 C.
Lightly grease a baking tray or line it with parchment paper or silpat (non-stick baking sheet).
In a bowl, cream margarine and sugar till light and fluffy. Add the flour gradually and continue beating. Mix in vanilla and almond extract. Finally, with a spatula, stir in the almonds.
Using an ice-cream scoop, shape dough into balls and place on the baking tray leaving some space between each cookie.
Bake till cookies are slightly golden, around 30 to 40 minutes.
When still warm and cool enough to touch, roll the cookies in icing sugar. Set aside to cool completely. If desired, roll cookies again in powdered sugar.
(Yields 24)
Ingredients:
1 cup margarine (softened)
1/2 cup granulated sugar
2 cups all purpose flour or maida
1 cup slivered almonds
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup confectioner's sugar (icing)
Method:
Preheat oven to 350 F or 180 C.
Lightly grease a baking tray or line it with parchment paper or silpat (non-stick baking sheet).
In a bowl, cream margarine and sugar till light and fluffy. Add the flour gradually and continue beating. Mix in vanilla and almond extract. Finally, with a spatula, stir in the almonds.
Using an ice-cream scoop, shape dough into balls and place on the baking tray leaving some space between each cookie.
Bake till cookies are slightly golden, around 30 to 40 minutes.
When still warm and cool enough to touch, roll the cookies in icing sugar. Set aside to cool completely. If desired, roll cookies again in powdered sugar.