Frosted Almond Cookies Recipes

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.

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.

SPRINKLY ALMOND COOKIES

Steps:

• Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
• In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
• Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
• Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
• Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.

FROSTED COOKIE BOUQUET

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake 7-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool., In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies. Decorate with other colors of icing if desired.

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.

ROLLED ALMOND COOKIES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter with cream. Combine sugar, almonds and flour; stir into butter mixture until smooth. Cook and stir over low heat for 1 minute; remove from heat. , Working in batches of 4, drop batter by teaspoonfuls 4 in. apart onto a parchment-lined baking sheet. Bake until light golden brown, 5-6 minutes. Cool on pan 1 minute before quickly rolling into a cylinder, using handle of wooden spoon. Remove to wire racks to cool completely.

FROSTED ALMOND COOKIES

Steps:

• Cream the butter,lemon peel and suger until light and fluffy.
• Add the vanilla and flour, mix well. Mix in the almond meal.
• Chill the dough for one hour.
• Shape dough into 48 little logs and flatten slightly. You can freeze the cookies at this point.
• When ready to bake: dip each log into egg white, then roll in the flaked almonds. You will probably have to squeeze the log in your fist to get the almonds. I recommend getting both hand in there, you can wash up once they are formed.
• Place the logs close together on a parchment lined baking sheet.
• Bake at 325 degrees F for 15 to 20 minutes until a light golden brown.
• Sift powdered sugar over the cookies while they are still warm.