Almond Sweets
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
- 591.47 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 3 eggs
- 118.29 ml granulated sugar
- 118.29 ml cooking oil
- 4.92 ml vanilla
- 1.23 ml almond extract
-
Almond Icing
- 236.59 ml confectioners' sugar
- 1.23 ml almond extract
- 9.85-19.71 ml milk
- colored crystal sugar (optional)
directions
- Preheat oven to 350 degrees; grease 2 large cookie sheets; set aside.
- In large bowl, stir together flour, baking powder and salt; set flour mixture aside.
- In large mixing bowl, beat eggs, granulated sugar, oil, vanilla and almond extract with an electric mixer on medium speed until combined.
- Beat in as much of the flour mixture as you can with the mixer.
- Using a wooden spoon, stir in remaining flour mixture.
- Drop dough by teaspoons 1 inch apart onto the prepared cookie sheets.
- Bake about 10 minutes or until golden.
- Transfer cookies to a wire rack and let cool.
- Frost with Almond icing.
- To 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.
- If desired, tint icing with food coloring.
- If desired, sprinkle lightly with colored sugar or multicolored candies.
- Let icing dry.
- To store: layer cookies between waxed paper in an airtight container and cover.
- Store at room temperature for up to 3 days.
- Or freeze unfrosted cookies for up to 3 months; thaw and frost.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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