Favorite Almond Sugar Cookies Food

SOFT & CHEWY ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats. Set cookie sheets aside.
• Combine dry ingredients: In a medium-size mixing bowl, combine the flour, baking soda, cream or tartar and salt. Whisk well to combine.
• Combine wet ingredients: In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy and light in color, about 1-2 minutes. Add the egg, egg yolk and almond extract. Beat on medium-high speed until combined. NOTE: Use a spatula to stop and scrape the sides and bottom of the bowl as needed while making the dough.
• Add the dry ingredients to the wet: With the mixer on low, slowly add ½ of the dry ingredients to the wet ingredients. Mix until just barely combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Add the remaining ½ of the dry ingredients and mix on low until ALMOST combined. Use a rubber spatula to gently fold until the ingredients are JUST combined to form a cohesive ball. The dough should be thick and sticky. DO NOT over-mix! (Optional: Cover the dough with plastic wrap and refrigerate for up to 4 days)
• Roll cookies: Add about 1/3 to 1/2 cup of granulated sugar to a small bowl. Use a cookie scoop (or your hands) to roll the cookie dough into balls (about 1 ½ tablespoons each). Gently roll each ball in the sugar. Transfer the cookie dough balls to the prepared cookie sheets and arrange them 3-inches apart.
• Bake: Bake the cookies for 8-11 minutes. The cookies will be puffy, and the centers will look soft. Remove the cookies just before the edges turn golden brown - don't over bake the cookies!
• Cool: Remove the cookies from the oven and place the cookie sheet on a wire rack. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies from the baking sheet to the wire rack to cool completely.
• While the cookies are cooling, make the icing (optional): In a small bowl, combine the powdered sugar, milk, corn syrup and extract. Whisk until well combined. If the icing is too thick, add more milk, a splash at a time, until desired consistency is achieved. (You want the icing to be thick enough that it slightly holds its shape when drizzled.)
• Ice the cookies: Once the cookies are completely cooled, dip the top surface of each cookie into the glaze, pulling the cookie straight up and out of the glaze. Transfer each glazed cookie, icing side up on the wire cooling rack. Top each cookie with a few sliced almonds.
• Serve: Serve and enjoy! For hard icing and stackable cookies, let the icing set completely - set the cookies aside for a few hours at room temperature, or until the icing is hard to the touch. Stack and store or enjoy!

ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed. , Bake until edges are lightly browned, 7-9 minutes. 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.

SUGAR COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

ALMOND FLAVOR SUGAR COOKIE

Steps:

• In medium bowl mix dry ingredients. Set aside.
• In large bowl cream butter and sugar with a mixer until fluffy. Add egg, milk and almond extract and beat well.
• Add the dry ingredients 1/3 at a time into butter sugar mixture, mixing until well blended.
• Wrap dough in plastic wrap and refrigerate for at least a 1/2 an hour before rolling out.
• Preheat oven to 360 degrees.
• On a lightly floured surface, roll out 1/3 of the dough at a time. Roll to 1/8 inch thick and cut out with cookie cutters.
• Bake on ungreased cookie sheet for 5-7 minutes. Do not allow to brown.
• Cool on wire racks and frost with your favorite icing.

DARIA'S BEST-EVER SUGAR COOKIES

Steps:

• In a large bowl, beat almond paste and egg yolks until crumbly. Add butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 1-2 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.