Wednesday, June 30, 2010

Animal Crackers

½ cup oatmeal
2 teaspoon honey
¼ to ⅛ teaspoon salt
¾ cup all-purpose flour
¼ teaspoon baking soda
¼ cup butter, soften
4 tablespoon buttermilk

Preheat oven to 400F. Process oatmeal in blender until very fine. Add honey, salt, flour and baking soda. Cut in butter. Add buttermilk. Roll as thin as possible. Cut out dough with animal cookie cutters. Place on ungreased cookie sheet. Bake 10-12 minutes or until brown.

Saturday, June 26, 2010

Amandel Koekjes

Dutch Almond Cookies

makes: 2 dozen

1 cup butter
½ cup granulated sugar
¼ cup packed brown sugar
2 eggs
1-1/2 cups all-purpose flour
¾ teaspoon baking soda
1 cup almond paste, finely chopped up
½ cup chopped almonds

Preheat oven to 325°F. Grease a baking sheet. Cream butter and sugars together. Beat in eggs. Stir in the flour and baking soda, then the almond paste. If dough gets too stiff add a few drops of water. Stir in chopped almonds. Drop by teaspoonful on baking sheet 2--inches apart. Bake 15 minutes.

Saturday, June 12, 2010

Almond Crescent

A crunchy, almond flavored cookie.

makes 2-1/2 dozen

1 cup butter, room temperature
¾ cup granulated sugar
2 teaspoon vanilla
1-1/2 teaspoons almond extract
2 cups all-purpose flour
1 cup blanched, ground almonds
powdered sugar

Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Cream butter and sugar until fluffy. Blend in vanilla and almond extract. Mix in flour and almonds. Using about 1 tablespoons of dough, roll into logs then bend into crescents. Place on cookie sheet about 2" apart. Bake 12-15 minutes or until bottoms and edges start to brown. Let cool on cookie sheet 2 minutes then transfer cookies to wire racks to cool completely. Sprinkle warm cookies heavily with powdered sugar.