Almond Crescent Cookie Recipe

almond crescent cookie recipe
    almond crescent
  • almond cookie: very rich cookie containing ground almonds; usually crescent-shaped
  • A small sweet cake, typically round, flat, and crisp
  • any of various small flat sweet cakes (`biscuit' is the British term)
  • the cook on a ranch or at a camp
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  • A person of a specified kind
  • A packet of data sent by an Internet server to a browser, which is returned by the browser each time it subsequently accesses the same server, used to identify the user or track their access to the server
  • Something which is likely to lead to a particular outcome
  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
  • The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
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  • A set of instructions for preparing a particular dish, including a list of the ingredients required

Apple Date Crescent Breakfast Rolls
Apple Date Crescent Breakfast Rolls
Recipe to follow. 2 tbsp dry active yeast ? cups warm water ? cups Earth Balance margarine 1 cup almond milk ? cups raw sugar 1 teaspoon salt 3 tbsp ground flax seed whisked into 6 tbsp water 4? cups flour 1 apple, diced 12 dates, diced 2 tsp cinnamon Dissolve yeast into 1/2 cup warm water (110-115 degrees). Set aside and allow yeast to activate. Heat EB and milk until butter is melted. Allow to cool. Add sugar, salt, flax seed, and yeast mixture to the milk mixture. With a mixer, combine 4 1/2 cups of flour and the milk mixture. Mix until smooth and mixture begins to pull away from the sides of the bowl. If mixture is too sticky, slowly add up to 1 cup of flour while the mixer is running. The dough should be slightly sticky, but workable. A soft dough makes a light roll. Cover the mixer bowl, and allow to rise until double, approximately an hour. Divide dough into 2 equal pieces and form into balls. Turn first ball onto a large floured board or clean counter. Using a rolling pin, dusted with flour, roll out ball into a 16? disk. Using the back of a spoon, spread very soft EB all over the dough disk. Cut like a pizza into 16 pieces. You may also cut it into quarters, and the quarters into half, and then half again. This keeps the size of the rolls even. Each piece of dough now looks like a long triangle. Sprinkle some apples and dates ontop of dough then a pinch of cinnamon. Taking hold of each end of the bottom of the triangle, stretch the dough gently and roll up to the point. Place each roll onto a cookie sheet, curving it into a crescent shape. Make sure to tuck the end under the bottom of the roll (otherwise it will pop up and burn). Makes 32 rolls- enough to freeze. Allow to rise for about an hour. Bake in a 400-degree oven for 10 minutes. Brush the tops of the hot rolls with warm caramel.
Orange-Cherry-Almond Pinwheels
Orange-Cherry-Almond Pinwheels
INGREDIENTS 1/4 cup LAND O LAKES® Unsalted or Salted Butter, softened 1 tablespoon almond paste 1 EGGLAND’S BEST egg 1/8 teaspoon ground nutmeg 1 tablespoon Pillsbury BEST® All Purpose Flour 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 1/2 cup dried tart cherries 1/3 cup Hershey's® premier white baking chips Grated peel of 1 large orange (about 1 tablespoon) 1/4 cup plus 1 tablespoon Fisher® Chef’s Naturals® Natural Sliced Almonds 1/2 cup powdered sugar 2 tablespoons whipping cream 1/8 teaspoon almond extract DIRECTIONS 1. In small bowl, beat butter, almond paste and egg with electric hand mixer until mixture is smooth. Beat in nutmeg and flour. 2. On work surface, unroll dough sheet; press into 14x8-inch rectangle. Spread butter mixture over dough, leaving 1/2 inch of 1 short end uncovered. Sprinkle cherries, baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over butter mixture to edges of dough; press in lightly. 3. Starting at short end covered with butter mixture, roll up dough. Pinch and press uncovered end into roll to seal. Reshape roll with hands. Wrap roll in waxed paper; refrigerate 30 minutes. 4. Heat oven to 375°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Using serrated knife, cut roll into 8 slices; place cut sides up and 3 inches apart on cookie sheet. Bake 13 to 17 minutes or until golden brown. 5. Meanwhile, in small bowl, mix powdered sugar, cream and almond extract with spoon until smooth; spoon and spread over hot rolls on cookie sheet. Sprinkle with remaining 1 tablespoon almonds and 1 teaspoon orange peel. Remove from cookie sheet to cooling rack. Serve warm or cool.

almond crescent cookie recipe
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