Almond Glazed Sugar Cookies 2004 Recipes

GLAZED ALMOND SUGAR COOKIES

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.

GLAZED ALMOND SUGAR COOKIES

Steps:

• In a large mixing bowl, cream together butter and sugar. Beat in almond extract. Combine flour, baking powder, and salt. Add dry ingredients to creamed mixture, and combine dough well. Using a cookie scoop, scoop dough into small balls. Place on cookie sheet. Using a flat bottom glass that has been dipped in additional sugar, press each cookie with the prepared glass. Dip glass in sugar between each cookie. Bake at 400℉ (200℃) for 7 to 9 minutes or until edges are lightly browned. Cool for 2 minutes on cookie sheet before removing to wire rack. Cool completely. In small bowl, whisk together powdered sugar, almond extract, and enough water to achieve a glaze consistency. Tint with food coloring (if desired). Drizzle glaze over cookies, and arrange 2 to 3 sliced almonds on top of each cookie. Allow glaze to dry. Makes about 34 cookies. (Recipe courtesy of Kyle Gruening)

GLAZED ALMOND COOKIES

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.

ALMOND SUGAR COOKIES

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.

ALMOND SUGAR COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar.
• Beat in almond extract.
• Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Roll into 1 inch balls.
• Place 2 inches apart on ungreased baking sheets.
• Coat bottom of a glass with nonstick cooking spray; dip in sugar.
• Flatten cookies with prepared glass, dipping glass in sugar again if needed.
• Bake at 400 for 7-9 minutes or until edges are lightly browned.
• 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.

ALMOND SUGAR COOKIES

Steps:

• Cream butter and sugar; add eggs and almond extract.
• Combine dry ingredients, add to sugar mixture.
• Drop onto cookie sheet.
• Bake 350° for 10-12 minutes.

ALMOND GLAZED SUGAR COOKIES (2004)

Steps:

• Heat oven to 400F. Combine all cookie ingredients in large mixer 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 thickness with bottom of buttered glass dippped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool one minute; remove from cookie sheets. Cool completely. Stir together all glaze ingredients except almonds with wire whisk in small bowl. Decorate cooled cookies with glaze and almonds as desired.