Recipes on a Budget

"Affordable Recipes for All"

Almond Butter Spritz Cookies

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1/4 lb almond paste
1-1/4 cups confectioners’ sugar
3 cups sifted cake flour
1/2 cup eggs (2 large eggs and 1 yolk, usually)
1/2 lb (2 sticks) unsalted butter, softened


Set racks on the top and lower thirds of the oven and heat to 325 degrees.

Line cookies sheets or jelly roll pans with parchment paper or foil.

In a bowl, soften the almond paste with confectioners’ sugar and half the eggs.

Beat in butter gradually, then gradually add remaining eggs.  Cream all the ingredients until light, about 2 to 3 minutes.

Add the cake flour all at once and mix until well-blended.  Do not over mix.

Fill pastry bag.  Pipe half-inch shapes onto prepared pans with a half-inch star tube.

Bake for about 15 minutes, until golden and firm.

Cool cookies on the pans.


Yield:  about 72 2-inch cookies


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10/14/2013 Posted by | Cookies | Leave a comment

Premium Macadamia Macaroons


1 pkg (7-oz) Baker’s Angel Flake coconut
1 cup Planter’s Macadamias, chopped
1 can (14-oz) sweetened condensed milk
1 tsp vanilla
30 ea Premium saltine crackers, finely crushed
3 ea egg whites
2 ea squares Baker’s semi-sweet baking chocolate


Preheat oven to 350 degrees Fahrenheit.  Spread coconut and macadamias into 15 x 10 x 1-inch baking pan.  Bake 10 minutes or until lightly toasted, stirring frequently.  Cool

Combine milk and vanilla in large bowl.  Add coconut mixture and cracker crumbs; mix well.  Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.  Add to coconut mixture; stir gently until well-blended.  Drop rounded tablespoonful’s of the coconut mixture, 2 inches apart, on lightly greased baking sheets.

Bake 12 to 14 minutes or until edges of cookies are lightly browned.  Remove to wire racks; cool completely.  Melt chocolate as directed on package; drizzle over cookies.  Place in wax paper-lined shallow pan.  Refrigerate until chocolate is set.

(3 dozen or 36 servings)


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07/27/2011 Posted by | Cookies | Leave a comment

Coconut Macaroons

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1 pkg (7-oz) Baker’s Angel Flake coconut
1/3 cup sugar
3 Tbsp flour
1/8 tsp salt
2 ea egg whites
1/2 tsp Almond extract


Mix coconut, sugar, flour, and salt in a large bowl.  Stir in egg whites and almond extract until well blended.  Drop by the tablespoonful’s onto greased and floured cookie sheets.  Bake at 325 degrees Fahrenheit for 20 minutes or until edges of cookies are golden brown.  Immediately remove from cookie sheets to wire racks.  Cool completely.


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05/14/2011 Posted by | Cookies | Leave a comment