Almond Sugar Cookies

I just discovered this awesome trick to doctoring up a boring sugar cookie premade mix. Yes, I know you "should" make sugar cookies from scratch, but they are SO much work...AND, they don't always turn out. So, I'm all about the premade sugar cookie mix!! (Not so much chocolate chip or oatmeal, but sugar...yes!) Anyhow, I went to a Demarle cooking demo at a fellow consultant's house (Terri Poppingo) and she served these in the Petal Tray - loved them!!

Here's the simple, easy to follow, directions with photos to follow :)

You will need:
  • 1 pouch of Sugar Cookie Mix (I used Betty Crocker, but Terri used Krusteaz)
  • 1 egg (per package directions)
  • 1 stick of room temp butter (per package directions)
  • 1 - 2 tsp Almond Extract (depends on your liking, but Almond is very strong so I used only 1 tsp.) You could also substitute any extract to take on that flavor - Orange, Peppermint, Lemon...and then add a topping suitable for that flavor, crushed peppermints, maybe a lemon or orange glaze (add once they are baked of course) - orange or lemon juice mixed with powdered sugar until desired consistency...the possibilities are endless! If you try something, please post it as a comment. I'd love other ideas!
Directions:
  • Mix butter, egg and extract until well blended. Slowly add in the cookie dry mix.
  • Place your favorite Demarle Tray on the Perforated Baking Sheet, or use the Silpat if you want just drop cookies. For the Almond cookies, I placed slivered almonds in the bottom of my Charlotte Tray and Butterfly Tray. Scoop cookie dough into each shape and press down slightly; or, drop cookie dough by tablespoon on silpat.
  • Bake at 350 for about 10-15 minutes. This just really depends on how big the cookies are. I used my Medium Scooper in the Charlotte Tray and they baked for about 15 minutes. Bake til they are turning golden brown on the edge; the middle may seem still slightly gooey, but they'll keep cooking a bit and mine turned out just perfect going by that.
  • Cool, unmold and serve, or store in airtight container...or, just leave in the tray until you are ready to serve since it will keep them moist.

These were for my daughter's school fundraiser - treats for a Cakewalk ;) So, I bought the display boxes from Michaels - don't they look like they're from a bakery??

Comments

Post a Comment

Popular posts from this blog

Chili Relleno Quiche...or any other kind of crustless quiche

Image
This is the most popular recipe, by far, from the food I make at my parties! And, to my surprise, I have never posted it on here...so, figure I should now. EASY EASY RECIPE!!! This is the recipe for about a 2qt mold, like the flower mold, or if you're going to pour into a tray (muffin, square savarin, etc.). However, I use the Sunflower mold the most, so in parentheses I will put how much I use for the sunflower mold ...if that makes any sense ;) Ingredients: 8 eggs, beaten (10) ¾ cup sour cream (1 cup) 3 cups Monterey Jack & Cheddar shredded cheese mix (4 cups) - you can use whatever cheese you like best, even the Mexican blend would be good. I like the Jack/Cheddar combo best though 2 - 4 oz cans or 1 - 7 oz can of diced green chilies, undrained (a 4 oz AND a 7 oz can) Tabasco Sauce, optional (I never use this at parties, but if you like spice, go for it!) Whisk the eggs first, really well.  Then, add your sour cream and whisk very well. It turns out best when t...
Read more

Chocolate Kahlua Cake

Image
Yummy!! I found this recipe in the new Demarle Dessert cookbook and it is so good! Any 18-22 oz package Chocolate Cake mix. I used a Duncan Hines Devil's Food mix 4 eggs 1 cup sour cream 1 cup Kahlua 1/4 cup vegetable oil 1 cup semi-sweet chocolate chips Preheat oven to 340. In the mixing bowl, combine cake mix, eggs, sour cream, Kahlua and oil. Beat with an electric mixer for 1-2 minutes until blended. Do not over mix. Stir in chocolate chips with spatula. Place Fluted Bundt Mold on perforated baking sheet. Pour batter into mold. Bake for 45 minutes. Check to see if cake is done with toothpick. Do not over bake! Remove from oven and cool for 15 minutes in pan before unmolding. You can spinkle powdered sugar on top, drizzle with melted white chocolate chips or decorate with whipped topping. But I did not do any of those and it was perfect as is, and it is so easy to make!!
Read more

Instant Pot One Pot Pasta

Image
This is a form of baked ziti with meat sauce, but all made in one pot. No more cooking in 2 pots on the stove and then in the oven in a third dish. The family loved this!  Ingredients: Olive oil 1 small onion, chopped 2 cloves of garlic, chopped (or these amazing frozen garlic chunks) italian seasoning (I just eyeball this, but I'm guessing I used 1 tsp of salt, pepper, 1 tbsp dried parsley, 2 tsp dried basil, or these fabulous frozen basil chunks) 1 lb ground beef (I prefer lean just so you don't have to drain it but up to you; could also use turkey, sausage, or no meat) 1 jar pasta sauce (I like the Trader Joe's tomato & basil marinara) 1 jar of water 1 15 oz can tomato sauce (or more of the jar, but this is how I made it tonight so those are the ingredients I'm listing) 1 lb your favorite tube pasta; we used penne pasta (tube just holds more stuff inside and tends to be better for this type of recipe) 1 cup mozzarella cheese, optional Se...
Read more