Almond Sugar Cookies by Rebecca at Roses and Whiskers
These soft and sweet almond sugar cookies are a delicious twist on the classic sugar cookie. They get their flavor from both almond extract and toasted almond crumbs. Decorate them like little snowman faces or add chocolate snowflakes for a cute wintery look. And of course you’ll need sprinkles!
The most important thing about this recipe is the chilling time. The cookies will spread too much if you skimp on the chilling stages.
Start by toasting the slivered almonds. Once they’ve cooled slightly you’ll grind them into fine crumbs using a food processor and then whisk the crumbs with the flour, baking powder and salt.
Cream the butter, Crisco and sugar while the almonds are cooling. Beat in the eggs one at a time, making sure each is fully incorporated. Then mix in the extracts.
Gradually mix the dry ingredients into the butter mixture on low speed. Then cover and CHILL the dough in the refrigerator for at least two hours.
Here are a few tips for rolling out sugar cookies:
The number of cookies this recipe yields depends on the size cookie cutter used. And of course you can use multiple cookie cutter varieties!
Bake for no more than 6 to 7 minutes. Don’t worry if the middles look a little soft. They’ll firm up once out of the oven. But what you don’t want is wet and doughy centers.
Customize the frosting according to your almond tastes. I used 1 ½ tsp of almond extract, but you could do a little more or less. I also recommend chilling the cookies in the freezer before decorating. (In fact, I always store decorated sugar cookies in the freezer, in between layers of wax paper.)
To make the snowmen, use a star piping tip like Wilton tip #21 and chocolate chips for the eyes and mouth. Use a small round tip to pipe the nose, and sprinkle with Sprinkle Pop snowflake confetti.
For the snowflakes I used small candy snowflake molds and melted white chocolate chips. Pour the melted chocolate in a ziplock bag and cut off the tip. Squeeze the chocolate in the molds and chill in the refrigerator until set. The snowflakes should pop right out of the molds. I used Wilton tip 1M for the blue rosettes and topped with snowflake confetti.
Happy baking! ☺
2 ½ cups all-purpose flour (or substitute gluten free 1-to-1 baking flour)
1 tsp baking powder
¼ tsp salt
½ cup slivered almonds, toasted and ground into fine crumbs
6 tbsp unsalted butter, softened to room temperature
6 tbsp butter-flavored Crisco
1 cup granulated sugar
2 large eggs, room temperature
1 ½ tsp almond extract
½ tsp vanilla extract
Almond Buttercream Frosting Ingredients:
½ cup unsalted butter, softened to room temperature
¼ cup Crisco
4 cups powdered sugar
2 tbsp whole milk
2 tbsp heavy cream
1 to 2 tsp almond extract, to taste
your favorite Sprinkle Pop mix
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