- 1 cup butter, softened
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups 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
"These cookies are much easier to make than rolled cut-out cookies but taste really good and are very pretty! They would be a nice addition to a holiday cookie tray. The almond extract makes them a little unusual and special."
"These cookies have been my all time favorite ever since I first found them in Tadte of Home many years ago. My family counts on these at Christmas time. Yummy!!"
"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!!"
"I received a box of jam filled cookies at Christmas that were an almond flavored type sugar cookie. I decided to try to replicate them and used this recipe. I think mine were better! I filled the warm cookies with heated fruit spread and pressed two together to make a sandwich. They were so good, so sweet and buttery, I giggled with delight. I can't wait to share them with my mom!"
"These sugar cookies are great when you are craving real homemade sugar cookies, but don't have the time for all the cutouts and frosting. YUMMY"
"These really are an excellent cookie."
"These cookies are so melt-in-your mouth good! This is more of a shortbread cookie than traditional sugar cookie. We make lots of cookies at our house and this is a new favorite. We followed the recipe exactly although we omitted the sliced almonds on top. My daughter is making a batch right now with pink drizzled frosting for a valentines' party!"