Almond Glazed Sugar Cookies 2004 Recipes

Steps:

• Make the cookies: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy. Beat in the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the frosting: Beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners' sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies and top with nonpareils or Jordan almonds.

Steps:

• Make cookie dough by blending cookie mix, butter, almonds, extract and egg until soft dough forms.
• Roll dough into about 40 (1-inch) balls. Place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 7 to 9 minutes or until set. Cool; place cookies on cooling racks. Cool completely.
• In small bowl, stir powdered sugar, 1/4 teaspoon extract and just enough milk until glaze is spreadable but thick. Spread glaze onto each cookie; top with 3 almond slices.

Steps:

• Preheat oven to 400°. 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 until edges are lightly browned, 7-9 minutes. 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.

Steps:

• Preheat oven to 400 degrees.
• Combine butter, sugar and almond extract in a large mixer bowl. Beat at medium speed, until creamy.
• Reduce speed to low; add all remaining ingredients and beat until well mixed.
• Roll dough into 1 inch balls; place 2 inches apart on cookie sheet.
• Flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar.
• Bake for 7-9 minutes or until edges are very lightly browned.
• Cool 1 minute; remove from cookie sheets. Cool completely.
• Stir together glaze ingredients with wire whisk, adding additional water if necessary to make a smooth and creamy glaze. Decorate cooled cookies with glaze.

Steps:

• Combine butter, 3/4 cup sugar and almond extract in large mixer bowl. Beat at medium speed until creamy.
• Combine baking powder and flour. With mixer on low speed or use spoon, add flour to creamed mixture. Combine until well blended.
• Rolll dough into 1 inch balls. Place on ungreased cookie sheet or parchment paper, 2 inches apart.
• Dip a flat bottom glass into melted butter and than into the 1/4 cup sugar. Press down on ball to 1/4 in thick.
• Bake in a 400' oven for 7 to 9 minutes, or until very lightly browned.
• Glaze- mix all ingredients in a small bowl with wire whisk. With a pastry brush, glaze cookies. Top with slivered or chopped almonds

Steps:

• 1. Oven to 400 degrees. Combine butter, sugar and almond. mix well with remaining, roll into 1" balls. Place 2" apart on cookie sheet. flatten to 1/4" thick with bottom of a buttered glass dipped in sugar. Bake 7-9 min or until edges are lightly browned. Remove and cool completely.
• 2. Glaze: 1 1/2 c powdered sugar 1 t almond extract 4-5 t water Glaze sets quickly, frost a few cookies at a time and garnish with sliced almonds.

Steps:

• 1. 1 cup LAND O LAKES® Butter, softened 3/4 cup sugar 1 teaspoon almond extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Glaze 1 1/2 cups powdered sugar 1 teaspoon almond extract 4 to 5 teaspoons water Sliced almonds Directions Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely. Combine all glaze ingredients except almonds in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds as desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar until light. Beat in the almond and vanilla extracts and the egg yolks. Next, stir in the chopped almonds, flour and salt. Roll the dough into 1 inch balls, dip the balls into the egg whites. Place cookies 2 inches apart on the prepared cookie sheet. Press a whole almond into the top of the ball, flattening the cookie a little bit.
• Bake for 8 to 10 minutes in the preheated oven, until edges start to brown.