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Dec 12

Almond Sugar Cookies

almond-cookies

I’ve been looking forward to today for a number of reasons. First of all, my dear Victoria of Vmac and Cheese has organized a massive virtual Christmas cookie swap (and an abundance of Christmas cookies is NEVER a bad thing). And second, these almond sugar cookies are RIDICULOUS. I seriously should have them under lock and key for I constantly fear I’ll devour them all in one sitting. A friend of mine gifted me the new Kinfolk cookbook as an early Christmas gift so I grabbed the recipe from there. If you do anything this weekend, making these bad boys should be it. 

almond-cookies_5 almond-cookies_3 almond-cookies_2 almond-cookies_6

And make sure you check out the rest of the cookies in our blogger cookie swap! They are as follows: 
Vmac and Cheese: Gingerbread Sandwiches
Lemon Stripes: Peppermint Bark Cookies
The Average Girl’s Guide: Molasses Crinkle Cookies
Savor Home: Red Velvet Cookies
Clara Persis: Brown Butter Snickerdoodles
House of Earnest: Chocolate Dipped Lemon Shortbread
Cupcakes for Breakfast: Dark Chocolate Orange Almond Biscotti
Julip Made: Chocolate Espresso Cookies w. Spiced Whipped Mascarpone
Fleur de Sel: Brown Butter Thumbprint Cookies

Click below for the recipe…

Almond Sugar Cookies
Yields 48
The perfect Christmas treat
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Prep Time
1 hr 10 min
Cook Time
10 min
Total Time
1 hr 20 min
Prep Time
1 hr 10 min
Cook Time
10 min
Total Time
1 hr 20 min
101 calories
13 g
20 g
5 g
1 g
3 g
29 g
33 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
29g
Yields
48
Amount Per Serving
Calories 101
Calories from Fat 43
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 20mg
7%
Sodium 33mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 0g
1%
Sugars 7g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups All-purpose flour
  2. 1 tsp. Baking powder
  3. 1/2 tsp. salt
  4. 1 cup Unsalted butter, at room temperature
  5. 1 cup Sugar
  6. 2 large Eggs
  7. 1/4 cup Milk
  8. 1 tsp. Almond extract
  9. slivered almonds (optional)
FOR THE ICING
  1. 1 cup Icing sugar
  2. 2 tbsp. Cream cheese, room temperature
  3. 2 tbsp. Unsalted butter, room temperature
  4. 1/2 tsp. Almond extract
  5. Milk, as required
Instructions
  1. 1. Preheat oven to 350 degrees
  2. 2. In a large bowl, mix together flour, baking powder and salt
  3. 3. Beat the butter and sugar together in separate bowl for 2 minutes, using an electric mixer, until light and fluffy
  4. 4. Add eggs one at a time, and almond extract, incorporating completely after each addition (and scraping down bowl as necessary)
  5. 5. Turn mixer to low and slowly add the flour mixture in three parts, alternating with the milk
  6. 6. Form mixture into two balls, wrap in plastic wrap and place in fridge for one hour
  7. 7. Dust your work surface with a light coating of flour and roll out your dough until it's 1/4" thick. If dough is sticky, add more flour.
  8. 8. Using cookie cutters of your choosing (or the rim of a glass!) cut the dough out and place each piece 1" apart on a lined cookie tray.
  9. 9. Bake for 8-10 minutes, rotating trays halfway through.
  10. 10. Let cool on rack completely before icing.
FOR THE ICING
  1. 1. Cream together the icing sugar, cream cheese, butter and almond extract until well combined.
  2. 2. If too thick, add milk 1 tsp. at a time until desired consistency is reached.
  3. 3. Spread onto cool cookies, top with a few sliced almonds, let sit for 10 minutes and enjoy!
Adapted from The Kinfolk Table
beta
calories
101
fat
5g
protein
1g
carbs
13g
more
Adapted from The Kinfolk Table
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
all images original to lark & linen 

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