Nut Filled Cookies. Black And White Cookie Cake.
Cookie series - Making almond London
Making Almond London: - Filling the cookie dough with roasted almond. The ingredients: - 250 grams butter - 60 grams icing/castor sugar - 360 grams multi purpose flour - 30 grams cake flour mix - 10 grams custard floor mix - 1 tea spoon vannila extract - 2 egg yolks - 500 grams almond (roasted and cooled) - 500 grams (your favourite) semi-sweet cooking chocolate & 1 table spoon butter (to be melted in a double boiler) - some almond bits How to make it: (1) Beat sugar and butter till all mixed and fluffy (2) Add egg yolks to the batter, fold a bit more. (3) Add vannila extract, and fold some more. (4) Add all the dry ingredients (flour), mix well into a soft dough. (5) pinch a thumb size amount of dough, place inside it the roasted almond, close over it and shaped it into a longish ball. (6) Bake for about 17 minutes in 300 F oven. (7) Totally cool the cookies, before dipping it all in melted chocolate. (8) Place the cookies in paper cup, and sprinkle on top of it with almond bits. (9) Done ;) Good Luck Folks.Cran-Pistachio Cookies Recipe
INGREDIENTS: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1 box (4-serving size) pistachio instant pudding and pie filling mix 1/4 cup Gold Medal® all-purpose flour 1/2 cup butter or margarine, melted 2 eggs 1 cup dry-roasted salted pistachio nuts, chopped 1/2 cup dried cranberries, chopped DIRECTIONS: 1. Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well. 2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten. 3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.
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