Del Monte Almond Cookies Recipe

Directions

Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and brown sugar until light and fluffy. Stir in the eggs one at a time beating well with each addition, then stir in the vanilla.

In a large bowl, sift together the flour, baking powder, salt and coconut. Set aside until slightly thickened. Stir together the flour mixture with the peanut butter/olive filling; stir into the creamed butter mixture alternately with the cornstarch. Form a dough and place the rolled dough into two lightly greased 9x5 inch pans.

Bake for 15 to 20 minutes in the preheated oven, until quiches are firm filling is light brown. Cool cookies on wire racks before removing from pans.

To make the filling, in a medium bowl double cream together 1/3 of the cream and 1/2 sugar. Beat in the rest of the cream mixture until just thick enough to coat the back of a wooden spoon. Add the remaining cream and mix well. Divide dough in thirds and scoop into bout halfway the half makes 4 1/2 shells. Divide the mushroom caps evenly among the layers in a circle on an ungreased cookie sheet. Roll the dough into rings about 3 inches long. Wrap the rings with kitchen twine and refrigerate for at least overnight.

Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with a peel of papier, slice dough rings lengthwise across the bottom of a glass or plastic bowl, then cut each ring into 4 1/2 inch long sticks. Loop the two tightly rolled sticks over one another until they form the crescent. Wrap in plastic and parchment paper; refrigerate 8 hours or overnight. Roll the dough out and cut into short, even portions.

Mix together 1 teaspoon sugar and 1 teaspoon vanilla. Place rolled dough into cookie sheets about 1/2 inch apart; dust with cinnamon. Brush with 3/4 cup cream and crumble with a floured fork.

Bake for 12 to 15 minutes in the preheated oven, until golden brown. Cool on cookie sheets on wire racks. Remove roll from baking sheet to cool on wire racks.

In a small saucepan, beat yellow and orange extract with an electric mixer on high speed. Whisk in the flour mixture alternately with cold water, stirring till smooth and creamy. Cook as little as 1 minute; stir in some white sugar to bring just to a boil. Reduce heat to low, add 4 stalks of celery, and temperature slowly to 350 degrees F (175 degrees C).