ALMOND SUGAR COOKIES
It's a tradition in our house to start baking Christmas cookies early in the season and try some new recipes every year. These nutty, glazed, melt-in-your-mouth almond sugar cookies are one of my favorites. -Lisa Hummell, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR COOKIE FROSTING
Add food coloring to decorate your favorite sugar cookies.
Provided by Kathy Brandt
Categories Desserts Frostings and Icings Cookie Frosting
Yield 48
Number Of Ingredients 5
Steps:
- In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
Nutrition Facts : Calories 58.8 calories, Carbohydrate 10 g, Cholesterol 0.1 mg, Fat 2.2 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 0.8 mg, Sugar 9.9 g
FROSTED ALMOND SUGAR COOKIES
I used to call this recipe "White Christmas Cookies" but changed the name because I was making them for all the holidays and for special occasions. Everyone in my family loves these cookies and they're always fighting over how many each other eats. The yield on these cookies depend upon the size cookie cutter used.
Provided by andylynn
Categories Dessert
Time 12m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 11
Steps:
- For the cookies: In a large bowl, cream together with an electric mixer the margarine and the granulated sugar until smooth.
- Add the eggs and the extract and beat until creamy.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet and mix just until smooth. Divide the dough in half onto plastic wrap and wrap to cover.
- Chill in the refrigerator for several hours or overnight until firm.
- Roll out dough to a 1/4inch thickness on a lightly floured surface.
- Cut out with your favorite cookie cutter.
- Place on ungreased baking sheets 2 inches apart.
- Bake at 350 degrees 10-12 minutes. Cookies should be firm to the touch, but not brown. Cool and frost.
- For the frosting: Mix together the confectioners sugar and the margarine.
- Add the extract and then the milk until desired consistency. (Use less milk, if you plan to add food coloring for colored frosting) Beat until fluffy.
Nutrition Facts : Calories 273.1, Fat 12, SaturatedFat 2.2, Cholesterol 18, Sodium 172.4, Carbohydrate 39.4, Fiber 0.4, Sugar 27, Protein 2.4
ALMOND EXTRACT COOKIES
Simple buttery sugar cookies flavored with almond extract. They require no cookie cutters, so they are extra easy! You'll love the creamy almond sugar cookie frosting!
Provided by Kara
Categories Dessert: Cookies
Time 29m
Number Of Ingredients 12
Steps:
- Mix butter, sugar and extract in a large bowl. Beat until creamy, 1 to 2 minutes.
- Add remaining ingredients and stir till mixed well.
- Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a glass dipped in sugar.
- Bake at 375 for 7-9 minutes or until edges are barely lightly browned. Cool for a couple of minutes on the baking sheet before moving to cooling racks.
- Cool completely. Frost cookies and decorate with sprinkles if desired.
- Frosting: Beat together all ingredients till smooth and creamy, adding as much cream or milk as needed.
Nutrition Facts : Calories 129 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 82 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SUGAR COOKIE ICING
This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.
Provided by JBS BOX
Categories Desserts Frostings and Icings Cookie Frosting
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g
ALMOND ICING
Categories Condiment/Spread No-Cook Christmas Vegetarian Kid-Friendly Vegan Bon Appétit Small Plates
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe.
ALMOND FLAVOR SUGAR COOKIE
A not too sweet sugar cookie. Use your favorite frosting- just substitute almond extract for the amount of vanilla extract - a good almond flavored crisp cookie.
Provided by red white kitchen
Categories Dessert
Time 55m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 216.5, Fat 8.4, SaturatedFat 5.1, Cholesterol 38.3, Sodium 125.6, Carbohydrate 32.8, Fiber 0.6, Sugar 16.8, Protein 2.8
ALMOND BUTTER COOKIES WITH FROSTING
Easy to make almond-butter cookies, frosting optional. The flavor is delicate and very yummy. I am a novice in the kitchen and made these one night in about 30 min on a whim. The frosting hardens quickly, but it's easy to add water and microwave 15-30 seconds to soften it up again for spreading. I found this recipe on the back of the Publix sweet cream butter (unsalted) package; the credits on the package are "Publix Apron's Simple Meals"
Provided by susaneitelman
Categories Dessert
Time 20m
Yield 15-20 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and almond extract, mixing well. Gradually add flour, mixing well.
- Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
- Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet, then remove to wire racks to cool completely.
- To prepare frosting, combine sugar and almond extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie; top with an almond slice.
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