Almond Glazed Sugar Cookies 2004 Food

ALMOND GLAZED SUGAR COOKIES

Steps:

• Heat oven to 400°F.
• Combine all cookie ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
• Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake 7-9 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Whisk all glaze ingredients except almonds together in bowl. Decorate cooled cookies with glaze and sliced almonds, as desired.

ALMOND COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

ALMOND SUGAR COOKIES

Steps:

• Cream butter and sugar; add eggs and almond extract.
• Combine dry ingredients, add to sugar mixture.
• Drop onto cookie sheet.
• Bake 350° for 10-12 minutes.

ALMOND SUGAR COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar.
• Beat in almond extract.
• Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Roll into 1 inch balls.
• Place 2 inches apart on ungreased baking sheets.
• Coat bottom of a glass with nonstick cooking spray; dip in sugar.
• Flatten cookies with prepared glass, dipping glass in sugar again if needed.
• Bake at 400 for 7-9 minutes or until edges are lightly browned.
• Cool for 1 minute before removing to wire racks.
• In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency.
• Tint with food coloring if desired.
• Drizzle over cookies.
• Sprinkle with almonds.

ALMOND ICING

Steps:

• Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe.

EASY CINNAMON-SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. With an electric mixer, cream butter and 1 2/3 cups sugar until light, scraping down sides of bowl as needed. Add egg and vanilla; beat until combined. Add flour mixture; beat, scraping bowl as needed, until dough comes together when squeezed (it will appear dry).
• Make the topping: In a small bowl, mix together remaining 1/4 cup sugar and cinnamon.
• Shape dough. Scoop 48 level tablespoons. Squeeze each tightly with fist; roll into balls. Roll balls in topping to coat evenly. Place 1 1/2 inches apart on baking sheets; flatten with bottom of a glass. Sprinkle tops with remaining topping (there may be excess).
• Bake, one sheet at a time, until tops are puffed and crackly, and bottoms are golden brown, 10 to 12 minutes. Cool slightly on sheets; transfer to a rack to cool completely.

ALMOND GLAZED SUGAR COOKIES (2004)

Steps:

• Heat oven to 400F. Combine all cookie ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thickness with bottom of buttered glass dippped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool one minute; remove from cookie sheets. Cool completely. Stir together all glaze ingredients except almonds with wire whisk in small bowl. Decorate cooled cookies with glaze and almonds as desired.