Total Time
Prep 5 mins
Cook 20 mins

Ingredients Nutrition


  1. Cream oleo, Crisco and sugar.
  2. Add eggs, almond extract, cinnamon, cream and milk.
  3. Mix in nuts and baking powder and flour.
  4. Roll small balls into long rolls, then kind of flatten it.
  5. Slice in 1/2 inch pieces.
  6. Put on cookie sheet.
  7. Bake until done at 350 degrees.
  8. Mix melted butter and powdered sugar.
  9. Put in small containers and add different food colorings.
  10. Spread on cooled cookies and let harden.
  11. Then put in canned containers.
  12. Can store for months.
Most Helpful

Giving these cookies a 5 star rating for their very light and fluffy texture...I have never had a cookie so airy! I did have to make one substitution though because I forgot I used the last of my almond extract yesterday on a home school experiment. I subbed a Tbs. of imitation rum extract and a Tbs. of real vanilla...oh, I also used 1-1/2 cups butter as we do not use shortening or margarine. The results were very tasty and not overly sweet (we opted not to ice them). I can't wait to make them again only next time I will make as directed with the almond extract. One note- in order to work with the dough, you really need to chill and take small batches out at a time. Thanks for sharing your recipe- made and reviewed for My-3-Chefs fall 08

Chef Buggsy Mate November 27, 2008