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Almond Cookie Cutouts

Colored sugar and sprinkles create a festive look for these easy-to-decorate cookies. A little almond extract gives them pleasant flavor. They're a nice lighter addition to a Christmas cookie tray. —Test Kitchen
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    28 cookies

Ingredients

  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 3 tablespoons ground almonds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Red and green colored sugar and/or sprinkles, optional

Directions

  • In a small bowl, cream butter and sugars. Add egg and extracts; mix well. Combine the flour, cornstarch, almonds, baking powder and salt; add to creamed mixture just until blended. Shape into two balls. Cover and refrigerate for at least 2 hours.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with lightly floured 2-1/2-in. cutters. Place on baking sheets coated with cooking spray. Sprinkle with colored sugar and/or sprinkles if desired.
  • Bake at 350° for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts
2 each: 163 calories, 6g fat (3g saturated fat), 28mg cholesterol, 159mg sodium, 25g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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