Sand Dollar Cookies Recipe

5 1
Sand Dollar Cookies Recipe
Sand Dollar Cookies Recipe photo by Taste of Home
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Sand Dollar Cookies Recipe

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5 1
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Relates Michelle Duncan of Callaway, Florida, "When the military relocated our family, my children had never lived near the beach before. I came up with this special treat with a beach theme--it made our move more fun!"
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch

Ingredients

  • 1-1/2 cups butter, softened
  • 2/3 cup confectioners' sugar
  • 3 tablespoons sugar
  • 4 teaspoons almond extract
  • 2-2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • Slivered almonds and cinnamon sugar

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in extract. Combine the flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 325°. Roll each portion of dough between waxed paper to 1/8-in. thickness. Cut with a 3-1/2-in. round cookie cutter dipped in flour. Using a floured spatula, place 1 in. apart on ungreased baking sheets. Brush with egg. Decorate with almonds to resemble sand dollars and sprinkle with cinnamon sugar.
Bake 12-16 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks. Yield: about 1-1/2 dozen.
Originally published as Sand Dollar Cookies in Taste of Home June/July 2005, p57

Nutritional Facts

1 cookie: 240 calories, 16g fat (10g saturated fat), 64mg cholesterol, 227mg sodium, 21g carbohydrate (7g sugars, 0 fiber), 3g protein.

  • 1-1/2 cups butter, softened
  • 2/3 cup confectioners' sugar
  • 3 tablespoons sugar
  • 4 teaspoons almond extract
  • 2-2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • Slivered almonds and cinnamon sugar
  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in extract. Combine the flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  2. Preheat oven to 325°. Roll each portion of dough between waxed paper to 1/8-in. thickness. Cut with a 3-1/2-in. round cookie cutter dipped in flour. Using a floured spatula, place 1 in. apart on ungreased baking sheets. Brush with egg. Decorate with almonds to resemble sand dollars and sprinkle with cinnamon sugar.
  3. Bake 12-16 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks. Yield: about 1-1/2 dozen.
Originally published as Sand Dollar Cookies in Taste of Home June/July 2005, p57

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