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Almond Cookies
These crunchy almond cookies are mixed entirely in the Vitamix machine, making them a simple, go-to recipe for the holidays or throughout the year.
Ingredients
- ½ cup (110 g) light butter spread
- 1 large egg
- ½ cup (100 g) granulated sugar
- 1 Tablespoon milk
- ½ teaspoon almond extract
- ¾ cup (95 g) all-purpose flour
- ¾ cup (90 g) whole wheat flour [or almond flour]
- ¼ teaspoon baking soda
- ¼ teaspoon salt, optional
- ½ cup (50 g) slivered almonds
Directions
- Preheat oven to 350˚F (180˚C).
- Place butter spread, egg, sugar, milk and almond extract into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and increase speed to Variable 3. Blend for 15 seconds until the ingredients are creamed, then stop machine.
- Remove lid and add flours, baking soda, salt, optional and almonds. Secure lid. Start the blender and increase to Variable 4, blending for 15 - 20 seconds using the tamper to press the ingredients into the blade, if necessary.
- Drop by teaspoons onto a parchment-lined cookie sheet. Bake 12 - 15 minutes or until golden brown.
Ingredients
- ½ cup (110 g) light butter spread
- 1 large egg
- ½ cup (100 g) granulated sugar
- 1 Tablespoon milk
- ½ teaspoon almond extract
- ¾ cup (95 g) all-purpose flour
- ¾ cup (90 g) whole wheat flour [or almond flour]
- ¼ teaspoon baking soda
- ¼ teaspoon salt, optional
- ½ cup (50 g) slivered almonds
Directions
- Preheat oven to 350˚F (180˚C).
- Place butter spread, egg, sugar, milk and almond extract into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and increase speed to Variable 3. Blend for 15 seconds until the ingredients are creamed, then stop machine.
- Remove lid and add flours, baking soda, salt, optional and almonds. Secure lid. Start the blender and increase to Variable 4, blending for 15 - 20 seconds using the tamper to press the ingredients into the blade, if necessary.
- Drop by teaspoons onto a parchment-lined cookie sheet. Bake 12 - 15 minutes or until golden brown.
Ingredients
- ½ cup (110 g) light butter spread
- 1 large egg
- ½ cup (100 g) granulated sugar
- 1 Tablespoon milk
- ½ teaspoon almond extract
- ¾ cup (95 g) all-purpose flour
- ¾ cup (90 g) whole wheat flour [or almond flour]
- ¼ teaspoon baking soda
- ¼ teaspoon salt, optional
- ½ cup (50 g) slivered almonds
Directions
- Preheat oven to 350˚F (180˚C).
- Place butter spread, egg, sugar, milk and almond extract into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and increase speed to Variable 3. Blend for 15 seconds until the ingredients are creamed, then stop machine.
- Remove lid and add flours, baking soda, salt, optional and almonds. Secure lid. Start the blender and increase to Variable 4, blending for 15 - 20 seconds using the tamper to press the ingredients into the blade, if necessary.
- Drop by teaspoons onto a parchment-lined cookie sheet. Bake 12 - 15 minutes or until golden brown.
