Prep 20 mins
Cook 15 mins
"Tuck these sparkling cookies into colorful cupcake liners and place in a fancy candy box for the perfect hostess gift." From a brand name baking magazine.
- 1 cup butter, softened
- 1⁄2 cup powdered sugar
- 1 1⁄2 teaspoons orange zest
- 1 teaspoon almond extract
- 2 1⁄4 cups flour
- 1⁄4 teaspoon salt
- 1⁄2 cup finely chopped slivered almonds
- 1 1⁄2 cups powdered sugar
- 1 1⁄2 teaspoons almond extract
- 4 -5 teaspoons water
- 1⁄4 cup sugar
- 2 teaspoons orange zest
- Heat oven to 400. In medium bowl, beat butter, 1/2 cup powdered sugar, 1 1/2 t. orange peel and 1 t. almond extract with mixer on medium speed until smooth. Beat in flour, salt and almonds until well blended.
- Shape dough into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. Bake 7-10 minutes or until edges are lightly browned. Remove from cookie sheets to wire racks. Cool completely, about 30 minutes.
- In small bowl, stir all glaze ingredients, adding enough water to make a pouring consistency. In another small bowl, mix topping ingredients. Dip tops of cookies in glaze, then sprinkle with topping. Place cookies in miniature paper baking cups if desired.
Wow. These taste amazing! I had to make them for a class and they were gone so fast! Everyone raved about them. One note, I flattened the cookies with the bottom of a glass. For the glaze I used orange juice instead of water. Also I added orange food coloring and swirled it in the glaze to give it a cool effect then dipped the tops of the cookies in, so the glaze was swirly on the cookies. Very cool.
I made these for my christmas tray. i used vanilla extract instead of the almond, and walnuts instead of the almonds. I needed to make about 1 1/2 times the topping to have enough, but they were very festive looking. A friend confessed to eating them all in one sitting. I will be making these every year.