Frosted Almond Sugar Cookies Recipes

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FROSTED ALMOND SUGAR COOKIES

I used to call this recipe "White Christmas Cookies" but changed the name because I was making them for all the holidays and for special occasions. Everyone in my family loves these cookies and they're always fighting over how many each other eats. The yield on these cookies depend upon the size cookie cutter used.

Provided by andylynn

Categories     Dessert

Time 12m

Yield 24-36 cookies, 24-36 serving(s)

Number Of Ingredients 11



Frosted Almond Sugar Cookies image

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.

Nutrition Facts : Calories 273.1, Fat 12, SaturatedFat 2.2, Cholesterol 18, Sodium 172.4, Carbohydrate 39.4, Fiber 0.4, Sugar 27, Protein 2.4

1 cup margarine, softened
1 cup granulated sugar
2 eggs, slightly beaten
1 1/2 teaspoons almond extract
3 cups all-purpose white flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 lb confectioners' sugar
1/2 cup margarine
1 teaspoon almond extract
4 -6 tablespoons milk

CLASSIC SUGAR COOKIES

As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h50m

Yield 55

Number Of Ingredients 13



Classic Sugar Cookies image

Steps:

  • In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F.
  • Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
  • Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired

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