#3679 - Powdered Sugar Cutout Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Domino's powdered sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups flour
1 tsp. salt

In a mixer add butter and powdered sugar--beat. Add egg, almond extract and vanilla--beat. Add salt--beat. Slowly add flour--beat. Cover the mixer bowl and refrigerate the batter for 2 hours. Sprinkle a little flour on your counter, then roll out some of the dough to 1/8" thick (leaving remaining dough in refrigerator until needed). Use any shape cookie cutter to cut the cookies and place them on greased cookie sheets. Repeat with remaining dough. Bake at 375 degrees 7-9 minutes or until lightly browned. Cool slightly, then place them on paper towels to cool completely. Frost as desired.

#3478 - Almond Raspberry Squares

(by Shirley McNevich)

1/2 cup softened butter
2 cups Nestle's white chocolate chips
2 eggs
1/2 cup white sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. almond extract
1/2 cup raspberry jam
1/4 cup sliced almonds (toasted)
Baker's angelflake coconut (optional)

In a microwave safe bowl add butter--melt. Add 1 cup white chocolate chips to the melted butter but DO NOT stir. In a mixer add eggs--beat. Add white sugar--beat on medium speed for 4 minutes. Remove bowl from mixer--add white chocolate chip mixture--stir. Add flour, salt and almond extract--stir until combined. Pour 2/3 of the batter into the bottom of a greased 9" square cake pan. Bake at 325 degrees for 15-18 minutes or until light brown around the edges. Remove from oven and set aside. In a microwave safe bowl add the raspberry jam--microwave on high for 30 seconds, then stir well. Spread the raspberry jam evenly over the top of the warm cake. Add the other 1 cup of white chocolate chips to the remaining batter--stir to mix. Drop spoonfuls of the batter over the top of the raspberry jam. Sprinkle the toasted almond slivers evenly over the top. Return to oven and bake for 23-30 minutes or until edges are browned. Cool completely. Cut into bars or squares. Optional--sprinkle coconut over the top before cutting.

#3176 - Almond Frosting

(by Shirley McNevich)

1 TBSP milk
1/4 tsp. almond extract (more if you want stronger flavor)
4oz. Philadelphia cream cheese (softened)
1 1/2 cups Domino's powdered sugar
a dash of salt
optional: Baker's angelflake coconut

In a mixer add cream cheese and powdered sugar--beat until mixed, then beat for 2-3 minutes. Add salt, almond extract and milk--beat just until mixed. Use as a frosting for a cake or cupcakes. Optional: after frosting, sprinkle coconut over the top.

#2730 - Almond Coffee Cake

(by Shirley McNevich)

Batter: 3/4 cup white sugar; 1/2 cup softened butter; 2 eggs; 1 tsp. almond extract; 1 tsp. vanilla; 1 1/2 cups flour; 3/4 cup Breakstone's sour cream; 3/4 tsp. baking powder; 3/4 tsp. baking soda; 1/8 tsp. salt

Topping: 1/4 cup sliced almonds (toasted); 1/4 cup almond toffee bits

Glaze: 1/4 cup Domino's powdered sugar; 1/4 tsp. almond extract; 1 to 2 tsp. milk

In a mixer add white sugar and softened butter--beat. Add eggs--beat. Add almond extract, vanilla, baking powder, baking soda and salt--beat. Add sour cream--beat. Slowly add flour--beat. Pour 1/2 of the batter into a greased and floured 9" cake pan. Sprinkle half of the toasted almonds and half of the almond toffee bits over the batter. Pour the rest of the batter over the top. Sprinkle the rest of the toasted almonds and almond toffee bits over the top. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool 10 minutes, loosen the edges of the cake, remove it and place it on a cake plate. Glaze--in a bowl add powdered sugar, 1/4 tsp. almond extract and milk--stir until smooth. Cool the coffee cake completely. Drizzle the glaze over the top.

#2710 - Chopped Almond Cookies

(by Shirley McNevich)

1 cup Crisco shortening
1/2 cup white sugar
1/4 cup Domino's dark brown sugar
1 egg
1 tsp. almond extract OR 1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
a pinch of salt
1/2 cup chopped almonds

Place some white sugar in a small bowl--set aside. In a mixer add Crisco, white sugar and brown sugar--beat. Add egg--beat. Add almond extract, baking powder and salt--beat. Slowly add flour--beat. Shape the dough into walnut sized balls, and roll each ball in the bowl of white sugar. Place the dough balls on greased cookie sheets. Spray the bottom of a drinking glass with Pam and flatten each dough ball. Sprinkle some of the chopped almonds over the top of each cookie, then use your finger to lightly press the chopped almonds into each cookie. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool slightly before removing cookies from cookie sheets.

#2562 - Almond Macaroons

(by Shirley McNevich)

2 2/3 cups Baker's angelflake coconut
2/3 cup white sugar
1/4 cup flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 cup chopped almonds

In a bowl add coconut, white sugar, flour and salt--stir. Add egg whites and almond extract--stir. Add chopped almonds--stir. Drop by teaspoonfuls on to greased cookie sheets. Bake at 325 degrees for 20-25 minutes or until golden brown.

#2533 - Almond Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 1/2 cups water
4 egg whites
1/4 cup canola oil
1 tsp. almond extract
1 cup almond slivers
6 - 1oz. squares Baker's white baking chocolate (melted according to box directions)

In a mixer add cake mix, water, egg whites, canola oil and almond extract--beat on low until mixed, then beat on high or 2-3 minutes. Remove bowl from mixer--add almond slivers and melted white chocolate--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2526 - Fudge Coconut Cookies

(by Shirley McNevich)

5 1/3 cups Baker's angelflake coconut
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2/3 cup Hershey's cocoa
1/2 stick butter (melted)
2 tsp. vanilla
1 1/2 tsp. almond extract
1 bag Nestle's semi-sweet chocolate bits

In a bowl add Eagle milk, cocoa, vanilla, almond extract and melted butter--stir with a whisk. Add coconut--stir with a spoon. Drop by rounded teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-11 minutes (just until set). Remove from oven--gently press 3 chocolate bits on the top of each cookie. Cool completely.

#2037 - Butter Almond Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup Domino's powdered sugar
1 tsp. almond extract
2 cups flour
1 cup finely chopped almonds

In a mixer add butter and 1/2 cup of the powdered sugar--beat. Add almond extract--beat. Add flour--beat. Remove bowl from mixer--add chopped almonds--stir with a wooden spoon. Shape the dough into 4 logs, then wrap each log in Saran wrap. Refrigerate dough logs overnight. The next day, remove one dough log from refrigerator--unwrap. Place log on a cutting board. Cut cookies from log in 1/4" pieces and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until slightly browned. Repeat with all dough. Cool cookies completely. Use remaining powdered sugar to dust the tops of the cooled cookies.

#1735 - Cake Mix Sheet Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 2.1oz. box Jell-O sugar free instant chocolate pudding mix
1 3/4 cups water
3 egg whites
Frosting: 1 1/4 cups cold fat free milk; 1/4 tsp. almond extract; 1 - 1.4oz box Jell-O sugar free instant chocolate pudding mix; 1 - 8oz. reduced fat or fat free Cool Whip (thawed)

In a mixer add cake mix, 2.1oz. pudding mix, water, and egg whites--beat on low until mixed, then beat on medium for 2 minutes. Pour batter into a greased 10" x 15" jelly roll pan. Bake at 350 degrees for 12-18 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a bowl add fat free milk and almond extract--stir with a whisk. Add 1/3 of the 1.4oz. box pudding mix--stir with a whisk, then let it sit for 1 minute. Add another 1/3 of the pudding mix--stir with a whisk, then let it sit for 1 minute. Add the remainder of the pudding mix--stir with a whisk, let it sit for 1 minute. Beat the mixture with a whisk for 2 minutes. Add thawed Cool Whip--fold it in with a spoon. Frost the cooled cake.

#1639 - Strawberry Angelfood Cake

(by Cousin Robin Worhach)

2 cups eggs whites
1 1/2 tsp. cream of tartar
1 cup white sugar (after measuring, remove 4 TBSP and use the rest)
4 TBSP strawberry Jell-O powder
1 tsp. salt
1 tsp. vanilla
1 tsp. almond extract
1 1/2 cups Domino's powdered sugar
1 cup flour

In a mixer add egg whites--beat until they are frothy. Add salt and cream of tartar--beat until stiff peaks form. Add white sugar and Jell-O powder--beat. Remove bowl from mixer. Sift the flour and powdered sugar into a separate bowl. Once sifted, use a whisk to fold the flour mixture into the egg white mixture. Add vanilla and almond extract--stir with the whisk. Pour batter into an angelfood cake pan. Bake at 375 degrees for 35-40 minutes. Cool completely, then invert on to a cake plate. Dust with powdered sugar if desired.

#1476 - Baked Berry Dessert

(by Shirley McNevich)

2 sticks softened butter
1 1/2 cups white sugar
4 eggs
1 tsp. almond extract OR vanilla
2 cups flour
2 tsp. baking powder
1 - 21oz. can cherry pie filling OR any berry pie filling
Domino's powdered sugar (for dusting)

In a mixer add butter, white sugar and eggs--beat. Add almond extract (or vanilla) and baking powder--beat. Add flour slowly--beat. Pour batter into a greased 9 x 13 cake pan. Spoon the pie filling on top of the batter in any pattern you wish (about 2 inches apart). Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Serve warm or cold. When serving, serve each piece upside down on a plate and dust with powdered sugar.

#1192 - Coconut Cool Whip Frosting

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup Domino's powdered sugar
1/4 cup milk
1/8 tsp. almond extract
1 - 8oz. Cool Whip (thawed)
2 cups Baker's angelflake coconut

In a mixer add cream cheese--beat. Add powdered sugar, milk, and almond extract--beat. Remove bowl from mixer and add Cool Whip--fold in using a spoon. Add 2 cups coconut--stir until mixed.

#1174 - Pistachio Swirl Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix (DO NOT mix according to box directions)
1 - 3.75oz. box Jell-O INSTANT pistachio pudding mix
4 eggs
1 cup Breakstone's sour cream
1/2 cup canola oil
1/2 to 1 tsp. almond extract
Filling: 1/2 cup white sugar; 1 tsp. cinnamon; 1/2 cup chopped nuts

In a mixer add cake mix, pudding mix, eggs and sour cream--beat. Add canola oil and almond extract--beat until mixed, then turn speed to medium and beat for 2 minutes--set aside. In a separate bowl add white sugar, cinnamon and chopped nuts--stir to mix. Grease a 10" tube cake pan. Pour 1/2 of the batter into the greased tube cake pan. Sprinkle all of the cinnamon mixture evenly on top of the batter in the pan. Pour the rest of the batter on top of the cinnamon mixture. Use a knife to LIGHTLY swirl through the three layers. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool the cake, dump it upside down on to a cake plate--glaze if desired.

#1140 - Italian Sprinkle Cookies

(by Rachel Guarini - friend)

6 eggs
5 cups flour
2 cups Domino's powdered sugar
2 TBSP + 1 1/2 tsp. baking powder
1 cup shortening (melted)
1 TBSP almond extract
1 1/2 tsp. lemon extract
Glaze: 1/2 cup warm milk; 1 tsp. almond extract; 1 tsp. vanilla; 1 - 1lb. box Domino's powdered sugar; colored sprinkles.

In a mixer add eggs--beat 5 minutes on high speed until foamy--set aside. In a large bowl add flour, 2 cups powdered sugar, and baking soda--stir until mixed. Add melted shortening, almond extract, and lemon extract to the flour mixture--stir until mixed. Add beaten eggs to the dough mixture--stir into a stiff dough. Roll dough into 1" dough balls. Place dough balls on to ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes (the tops of the cookies will not be browned, but the bottoms should be browned slightly). Remove cookies from cookie sheets and GLAZE IMMEDIATELY. Glaze: in a bowl add milk, almond extract and vanilla--stir. Add 1lb. powdered sugar--beat with a whisk until mixed and smooth. Dip hot cookies entirely into the glaze mixture using a slotted spoon--place glazed cookies on wire racks with paper towels underneath so they can drain, then sprinkle cookies with colored sprinkles. Let the cookies dry for 24 hours before storing them.

#986 - Fluffy Vanilla Frosting

(by Shirley McNevich)

2 1/2 cups Domino's powdered sugar (sifted)
1/2 cup milk
1/2 tsp. almond extract
1 tsp. vanilla
1/3 cup Crisco butter flavored shortening

In a mixer add powdered sugar and milk--beat. Add butter flavored Crisco--beat. Add almond extract and vanilla--beat until mixed, then beat on high for a few minutes until fluffy. If too thick, add a little more milk. If too runny, add a little more powdered sugar. Make sure you scrape down the sides of the bowl and beat again to make sure it's mixed well. Use a few drops of food coloring if you need a certain color for your cakes or cupcakes, then beat again.

#967 - Cream Cheese Macaroon Cookies

(by Shirley McNevich)

1/3 cup softened butter
1 - 3oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
1 egg yolk
2 tsp. orange juice
1 tsp. almond extract
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 - 10oz. bag Baker's angelflake coconut

In a mixer add butter, cream cheese, white sugar--beat. Add egg yolk, orange juice, almond extract--beat. Add baking powder, salt--beat. Add flour--beat. Remove bowl from mixer--add 3 cups of the coconut and stir with a wooden spoon. Cover the bowl with Saran wrap--refrigerate for 1 hour. Remove from refrigerator and uncover. Put remaining coconut in a separate bowl (you will roll cookies in this). Spoon dough into your hands and make 1" dough balls. Roll the ball in the bowl with the extra coconut--place on greased cookie sheets. Continue with all dough. Bake at 350 degrees for 9-12 minutes (lightly browned). Cool slightly before removing from cookie sheets.

#778 - Cream Cheese Cutout Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
1 - 3oz. softened Philadelphia cream cheese
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk
2 1/4 cups flour
1 beaten egg

In a mixer add white sugar, butter and cream cheese--beat. Add salt, almond extract, vanilla--beat. Add egg yolk--beat well. Slowly add flour--beat. You MUST refrigerate the dough overnight. The next day, flour your counter--break off 1/3 to 1/4 of the dough to work with at a time and roll it with a rolling pin to 1/8" thick. Use your favorite cookie cutters to cut the shapes, then place on ungreased cookie sheets. If you will be frosting them, they are ready to bake. If you are NOT frosting them, beat the egg in a bowl and then brush each cookie lightly with the beaten egg. Sprinkle cookies with colored sugar. Bake at 375 degrees for 7-10 minutes (or until golden brown).

#553 - Butter Cookies

(by Shirley McNevich)

2 sticks softened butter
3/4 cup white sugar
1 egg
1 tsp. vanilla
1 tsp. almond extract
2 cups flour
1/2 cup sliced toasted almonds (optional)
1/4 tsp. salt
colored sugar for sprinkling

In a mixer add butter and white sugar--beat until light and fluffy. Add egg, vanilla and almond extract--beat. Add flour, salt and almonds--beat. Use a pastry bag or a ziploc bag (cut at the corner) and fill with batter. Squeeze cookies on to greased cookie sheets to about the size of a .50 cent piece. Sprinkle with colored holiday sugar. Bake at 375 degrees for 10-12 minutes until lightly golden brown.

#543 - Peach Poundcake

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
6 eggs
1 tsp. almond extract
1 tsp. vanilla
3 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
3 cups diced peaches (whether you use fresh, canned or frozen, all should be at room temperature and then drained)
Domino's powdered sugar for dusting

In a mixer add butter, white sugar--beat. Add eggs one at a time--beat after each. Add almond extract and vanilla--beat. In a separate bowl combine flour, baking soda and salt--stir with a spoon. Add flour and sour cream to the butter mixture in the mixer--beat until smooth. Remove bowl from mixer and lightly fold in the diced peaches. Pour batter into a greased and floured 10" tube pan. Bake at 350 degrees for 55-65 minutes or until inserted toothpick comes out clean. Cool 15-20 minutes, then invert and dump on to a serving plate. Sprinkle the top with Domino's powdered sugar.