Soft Almond Sugar Cookies Recipe 455 Food

SOFT-BAKED FROSTED ALMOND SUGAR COOKIES

Steps:

• In the bowl of a stand mixer, cream together the butter, oil, white sugar and powdered sugar until creamy and fluffy, about 2 minutes. Add in the vanilla and almond extracts and the eggs until combined. Lastly, add in the baking soda, cream of tarter, salt and flour and beat slowly until combined. Refrigerate the dough for at LEAST one hour, up to overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners. Drop rounded Tablespoonfuls of dough 1-2" apart from one another on the baking sheets and bake for approx. 9-11 minutes, rotating pans halfway through baking time, until golden and set. Cool on the baking sheets for about 10 minutes before transferring to a wire rack. Repeat with remaining dough.
• Allow cookies to cool completely before frosting them. To make the frosting, stir the desired amount of pink food coloring into the vanilla frosting. Fill a piping bag with a closed star tip and pipe or spread the frosting onto the cooled cookies; top with assorted sprinkles. Allow frosting to set for about 15 minutes before serving.

SOFT ALMOND SUGAR COOKIES

Steps:

• In a large bowl, sift together the cake flour, all-purpose flour, cornstarch, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 3 to 4 minutes, until the mixture is light yellow and creamy.
• Add the eggs to the mixer, beating in one at a time. Then add the almond extract and mix for 30 seconds.
• Gradually add the dry ingredients mixture to the wet mixture in the mixer until just ingredients are fully combined.
• Shape the dough into a disc, wrap in plastic wrap or wax paper, and chill in the refrigerator for 30 minutes.
• Preheat oven to 350° degrees.
• Using a medium cookie scoop, portion out dough and roll the dough into balls.
• Place the sanding sugar (or sugar in the raw or colored sugar) in a shallow bowl. Roll the balls in the sugar until completely covered. Place on cookie sheets about an inch or two apart. Using the palm of your hand or the bottom of a glass, press down on the top of each cookie to flatten them down a bit (cookies will not spread much while baking).
• Bake at 350°F for 7-9 minutes. Allow the cookies to cool on the pan for about 2 minutes, then transfer to a cooling rack to cool completely.

SOFT ALMOND SUGAR COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F and line two large baking sheets with parchment paper. In the bowl of an electric mixer, cream together sugar, butter and shortening until light and fluffy, about 2 to 3 minutes. Add eggs and almond extract and mix just until combined. In a medium bowl, whisk together cake flour, all-purpose flour, cornstarch, baking powder and salt. Add to butter mixture and beat on medium speed just until flour is incorporated. Turn dough out onto a large piece of plastic wrap, wrap tightly, place in an air-tight container and refrigerate for one hour or overnight (which is what I did). Roll dough into 2 inch balls, about the size of a golf ball and roll in sanding sugar. Place on baking sheets about two inches apart and bake for 12 minutes, rotating pans and switching racks halfway through. Let cool on pans for two minutes and then transfer to a wire rack and let cool completely. Store in an air-tight container.

SOFT SUGAR COOKIES WITH ALMOND ESSENCE

Steps:

• Preheat oven to 350 degrees.
• In large bowl, cream butter and sugar.
• Add milk, eggs and extracts.
• In separate bowl, mix dry ingredients.
• Slowly add dry ingredients to large bowl and mix.
• Shape and roll in sugar to coat.
• Arrange on greased baking sheet.
• Bake for 10 minutes, remove from pan immediately onto rack or greased surface to cool.
• Top with simple icing, if desired.