WebPreheat oven to 325 degrees F (165 degrees C). Advertisement. Step 2. In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking …
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WebPreheat oven to 325F. Butter a 9×9 baking pan and line with parchment (parchment is optional, but helps to remove bars for even slicing.) Cream butter and …
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Preheat oven to 325°. Stir together flour, baking powder and salt. In a large bowl beat margarine or butter till softened. Add sugar and beat till fluffy. Add egg and the 1/2 teaspoon of almond extract and beat well. Add the flour mixture and beat till well mixed. Divide the dough into fourths, form each portion into a 12 inch roll.
Perennial Iowa State Fair ribbon-winner Robin Tarbell-Thomas' buttery best-in-class bars are loaded with almond flavor. Preheat oven to 350°. In a medium bowl, beat butter with a mixer on medium 30 seconds. Add granulated sugar; beat until light and fluffy. Add egg and 1/2 teaspoon almond extract; beat until combined.
Preheat oven to 300°F. Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes. Bake for 5 minutes.
As far as making them goes, they are a little more work than some of the other low carb cookie recipes I’m posting this week, but well worth the extra effort! Simply divide your dough into 12 balls – then roll them into 3 inch logs, press into the sliced almonds, and bend and pinch into a crescent shape and bake.