Total Time
22mins
Prep 10 mins
Cook 12 mins

This is from BH&G Christmas Cookies magazine from 1999. I have yet to try it, but I have marked it every year. Maybe 2007 fill be the year.

Ingredients Nutrition

Directions

  1. In a large mixing bowl beat butter on medium for 30 seconds.
  2. Add granulated sugar, powdered sugar, baking soda, cream of tartar and 1/2 tsp of salt.
  3. Beat until combined, scraping sides of bowl occasionally.
  4. Beat in oil and eggs and extract until combined.
  5. Beat in as much of the flour as as you can.
  6. Stir in remaining flour by hand.
  7. cover and chill for 30 minutes.
  8. Scoop dough into rounded spoonfuls.
  9. Roll into balls.
  10. Place balls on ungreased cookie sheet.
  11. With bottom of a glass or a cookie stamp, gently flatten until about 1/4 inch thick.
  12. Sprinkle with colored sugar.
  13. Bake at 350 for 10-12 minutes or until the edges are lightly browned.
  14. Transfer to racks to cool completely.
  15. Prep time does not include chilling time.

Reviews

(3)
Most Helpful

My mom and I got this recipe out of BH&G when I was in high school (~1991). We made it all the time but then I left home and lost track of the recipe til this Christmas. It was just as great as I remember - my fav Christmas cookie. My mom did remind me that we cut the oil back to 3/4 cup because the dough was WAY oily the first time we made it.

damnaimee February 06, 2013

These are fabulous sugar cookies! I halved the almond and added a tsp of vanilla. They are so easy and look professional. Rolling them into balls is much faster than having to use a rolling pin and cookie cutter, as many other sugar cookie recipes require. These spread perfectly. I frost mine with buttercream icing. They stay soft and have a lot of flavor!

Jillster June 05, 2009

These turned out very nice and had a light, crispy texture and a delicate buttery, almond flavor. After I mixed the dough according to the directions, though, it really seemed as if it needed more flour, so I ended up adding additional flour until I achieved the consistency I thought appropriate. (It seemed to me they would have been too oily without the additional flour.) I tried a few with a cookie stamp, but didn't find that working very well for me. I ended up dropping the dough balls into small bowls of various colored sugar crystals, then pressing them with the bottom of a glass into the sugar before transferring them to the baking sheet. I liked the results of this more than just sprinkling them with the sugar. Anyway, they were very enjoyed--thanks for posting!

GaylaJ December 31, 2007

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