- 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 forAlmond Sugar Cookies
"These cookies were delicious! I haven't made the glaze as they are just great without them. I prefer them to be not so sweet. I used my medium Oxo cookie scoop and got 20 cookies. I have the Wilton mega size cookie pan and was able to get 4 rows of 5 cookies on them at one time (with parchment paper). They don't spread any more than you flatten them so I'm not sure why you would need them 2 inches apart. Instead of cooking spray on the glass, I just rubbed butter on the bottom of it and dipped it in vanilla sugar to flatten each cookie. I baked mine for 7 min. and just let them cool on the pan and they were all fine."
"These were REALLY good! The only adjustment I made was to add about a cup of sugar instead of 3/4 cup. These cookies are buttery, rich and sweet....and the dough is easy to work with. I baked them at 400 degrees for exactly 9 minutes and they were perfect. I haven't glazed them yet, but honestly, they are delicious without the glaze too! Either way, these cookies will be on my Christmas cookie tray!Volunteer Field Editor"
"We love these cookies. We've been known to decorate them for holidays other than Christmas and decorate them accordingly."
"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!!"