Vanilla Almond Sugar Cookies 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:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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 350° and cover 2 cookie sheets with parchment paper.
• In a medium bowl, mix together chopped almonds, flour, baking powder and salt, set aside.
• In a large mixing bowl cream butter and sugar until light and fluffy.
• Mix in extracts Mix in flour mixture until well blended Beat until thoroughly combined.
• Form dough into 36 balls and place a whole almond in center of each ball.
• Bake for about 20 minutes, or until golden brown, check after 15 minutes as I found I needed to turn the temperature down for the second batch.
• Note: I baked my second batch at 325° but it could just be my oven that runs hot.

Steps:

• In medium bowl mix dry ingredients. Set aside.
• In large bowl cream butter and sugar with a mixer until fluffy. Add egg, milk and almond extract and beat well.
• Add the dry ingredients 1/3 at a time into butter sugar mixture, mixing until well blended.
• Wrap dough in plastic wrap and refrigerate for at least a 1/2 an hour before rolling out.
• Preheat oven to 360 degrees.
• On a lightly floured surface, roll out 1/3 of the dough at a time. Roll to 1/8 inch thick and cut out with cookie cutters.
• Bake on ungreased cookie sheet for 5-7 minutes. Do not allow to brown.
• Cool on wire racks and frost with your favorite icing.