Almond Sugar Cookies

One holiday tradition that I always eagerly looked forward to as a child was baking sugar cookies with Mom. It wasn’t Christmas until the house was filled with the scent of almond. They are an almond flavored, creamy, delicate concoction covered with a powdered sugar frosting that almost melts in your mouth. We always had fun with sugar sprinkles that added a delightful crunch.

Ingredients

2½ cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

1½ cups confectioners’ sugar (sifted)

1 cup (2) Fleischmann’s Unsalted Margarine sticks

1 egg

1 tsp vanilla extract

1-2 tsp pure almond extract (adjust to your own preference)*

Frosting

Sugar sprinkles

·      In a medium bowl, combine and whisk the flour, baking soda, and cream of tartar.

·      Beat the margarine and sugar in a mixing bowl. Start slowly or you’ll end up wearing the powdered sugar.

·      Add the egg and the vanilla and almond extracts. Mix until combined.

·      Slowly add the flour mixture.

·      Refrigerate the dough for 2-3 hours.

·      Preheat the oven to 375°.

·      Divide the dough in half and leave one half in the fridge.

·      On a lightly floured surface, roll the dough to about 1/8’ thick.

·      Cut into shapes with your favorite cookie cutters.

·      Place on a cookie sheet (I prefer to line mine with parchment paper or a silpat liner).

·      Bake the cookies for 7-8 minutes or until very lightly golden.

·      Cool completely on a wire rack.

·      Frost and decorate.

*If you are allergic to almond or do not like almond extract, omit the almond extract and use 2 tsp vanilla extract instead. You can do the same with the frosting.

Frosting

3 cups confectioners’ sugar (sifted)

1 tsp vanilla extract

1 ½ tsp almond extract

pinch of Kosher salt

4-5 tbsp rice milk

·      Combine all the ingredients in a bowl and whisk until smooth.

·      Dip the top of the cookie in the frosting and place on wax/parchment paper.

·      Sprinkle with colored sugar (or sparkles as my daughter calls them).

·      Let the frosting dry.

Note: Unfrosted cookies will last for several weeks in a sealed bag/container in the freezer.