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Fact: Sugar cookies taste better with almond flavor. These cookies take this message to heart. An almond cookie base, an almond pressed on top and an almond glaze. A perfect trifecta.
Preparation:
Cook:
Level: Intermediate
Ingredients
- 1 cup Salted butter, softened
- 1-½ cup Granulated sugar
- 2 whole large eggs
- 2 teaspoons Vanilla extract
- ½ teaspoon Almond extract
- 2-¾ cups Flour
- 1 tbsp baking powder
- ¼ teaspoons Salt
- 30 set Almonds, for garnish
- FOR THE GLAZE:
- 1 cup Granulated sugar
- ½ teaspoon Almond extract
- 4 teaspoons Milk (or as needed)
Preparation
Preheat the oven to 350°F.
Beat butter and granulated sugar until well blended in large bowl. Add the eggs, vanilla extract and almond extract. Mix well
Combine flour, baking powder and salt in a separate bowl. Or, if you’re lazy like me, pour the flour into the wet mixture. Then add the salt and baking powder to the flour and mix them a little with the flour before mixing them with the wet ingredients. One less bowl to wash makes me a happy baker.
Add the dry ingredients to the butter mixture.
Roll the dough into 1 inch balls. Place the dough on a greased cookie sheet and gently press a whole almond on top of each cookie. For those who don’t like nuts, you can leave the almond on top. I have to make most of it this way in my house for my husband and oldest daughter.
Bake in preheated oven for 7-8 minutes, until edges are golden brown. Let cool on pan for at least 3 minutes. Remove to a cooling rack and let cool completely.
To make the frosting, combine the powdered sugar, almond extract and 2 teaspoons of milk in a bowl. Gradually add the milk until it has the right consistency. The icing should barely be runny enough to drizzle. If it’s too wet, it will slip cookies. Add more sugar if too runny and more milk if too firm.
Line up cookies and pour frosting over one line of cookies at a time to make it easier. Let the drizzle sit for about 1 hour if you want them to be portable. Or enjoy it right away if you can’t wait.
