Almond Sugar Cookies Recipe
- 1 cup butter, softened
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Additional sugar
- 1 cup confectioners' sugar
- 1-1/2 teaspoons almond extract
- 2 to 3 teaspoons water
- Green food coloring, optional
- Sliced almonds, toasted
- 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 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. Yield: about 4-1/2 dozen.
Reviews for Almond Sugar Cookies(16)
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My cookie dough also came out dry and hard to form balls, BUT...I put it in the microwave for 5-10 secs and Voila! Soft and pliable after stirring. 20 secs if you had it in the refrigerator. No need to use eggs or more butter. Softens up and is easy to make balls
Seriously, are there no eggs in this recipe? For the people who gave it 5 stars, did you do the recipe exactly or did you add eggs?
thank you !
A very classy tasty cookie - they do melt in your mouth. If you have problems with the dough sticking together, be sure to mix the flour mixture in very well. Then when you roll each ball of dough out, I give it a good squeeze to compact it - worked great for me. I think I made the dough balls a bit big though, I only got 3 dozen, but they are worth it!
I didn't have as great of luck with this recipe-I'm going to blame it on high altitude here in Colorado. My last batch turned out the best because I barely flattened the cookies (just enough to get the sugar on top) and only cooked them for five minutes. When I cooked them for seven minutes and really flattened them, they turned out overcooked and too flat.
These were great even without the icing!!
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