These Italian-style cookies have a sweet name, but they are not overly sweet. They pair nicely with a cup of coffee for an afternoon pick-me-up. Recipe is from a Better Home and Garden Italian magazine.
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Units: US | Metric
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup cooking oil
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1Preheat oven to 350 degrees; grease 2 large cookie sheets; set aside.
- 2In large bowl, stir together flour, baking powder and salt; set flour mixture aside.
- 3In large mixing bowl, beat eggs, granulated sugar, oil, vanilla and almond extract with an electric mixer on medium speed until combined.
- 4Beat in as much of the flour mixture as you can with the mixer.
- 5Using a wooden spoon, stir in remaining flour mixture.
- 6Drop dough by teaspoons 1 inch apart onto the prepared cookie sheets.
- 7Bake about 10 minutes or until golden.
- 8Transfer cookies to a wire rack and let cool.
- 9Frost with Almond icing.
- 10To make icing, in medium bowl, stir together 1 cup confectioners' sugar, 1/4 t almond extract and enough milk to make a smooth, spreadable icing.
- 11If desired, tint icing with food coloring.
- 12If desired, sprinkle lightly with colored sugar or multicolored candies.
- 13Let icing dry.
- 14To store: layer cookies between waxed paper in an airtight container and cover.
- 15Store at room temperature for up to 3 days.
- 16Or freeze unfrosted cookies for up to 3 months; thaw and frost.
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Nutritional Facts for Almond Sweets
Serving Size: 1 (17 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g