Soft Sugar Cookies With Almond Essence 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.

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.

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.