Almond Sweets

Recipe by CookingONTheSide
YIELD: 4 dozen




  • 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.