Frosted Almond Cookies Recipes

FROSTED ALMOND SUGAR COOKIES

Steps:

• For the cookies: In a large bowl, cream together with an electric mixer the margarine and the granulated sugar until smooth.
• Add the eggs and the extract and beat until creamy.
• In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet and mix just until smooth. Divide the dough in half onto plastic wrap and wrap to cover.
• Chill in the refrigerator for several hours or overnight until firm.
• Roll out dough to a 1/4inch thickness on a lightly floured surface.
• Cut out with your favorite cookie cutter.
• Place on ungreased baking sheets 2 inches apart.
• Bake at 350 degrees 10-12 minutes. Cookies should be firm to the touch, but not brown. Cool and frost.
• For the frosting: Mix together the confectioners sugar and the margarine.
• Add the extract and then the milk until desired consistency. (Use less milk, if you plan to add food coloring for colored frosting) Beat until fluffy.

SUGAR COOKIES WITH ALMOND FROSTING

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.

ALMOND BUTTER COOKIES WITH FROSTING

Steps:

• Preheat oven to 350°F Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and almond extract, mixing well. Gradually add flour, mixing well.
• Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
• Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet, then remove to wire racks to cool completely.
• To prepare frosting, combine sugar and almond extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie; top with an almond slice.