Recipe by Belinda in Austin, TX
These pretty, pink and white swirled, iced almond cookies came from the Woodbine Cottage in Granbury, TX (via my friend, Victoria!). They have a nice almond flavor, they keep well, and they look so pretty! I think they'd be nice for a baby shower, or for Valentine's Day, because of their pink color. (Note: I find this dough to be rather stiff, and recommend using a heavy-duty mixer.)
Top Review by 4-H Mom
I almost forgot to review this. I made these with the 4-H girls. We had so much fun making these and the turned out just beautiful. They didn't last long. They had a great taste. It will be a cookie recipe that I will make again. Thanks for the recipe. Made for Think Pink Oct 09
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 2 teaspoons almond extract
- 4 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1 cup powdered sugar
- 1⁄2 teaspoon almond extract
- 1 1⁄2 tablespoons half-and-half (approx)
Directions See How It's Made
- Cream the butter and sugar, adding eggs, one at a time.
- Add the rest of the cookie ingredients.
- Add a few drops of red food coloring to the dough, and swirl through mixture.
- Thoroughly chill the dough, before rolling it into balls, and placing them on a greased cookie sheet.
- Flatten balls slightly, and bake for 14 minutes in a 350 degree oven.
- Mix glaze ingredients together, and pour over slightly warm cookies.
- Let dry, and store in a tightly sealed container.