I was surprised by how easy and fast these cookies were. My family LOVES frosted sugar cookies, but I hardly ever make them because I think they require too much time and effort. Not so with this recipe. They were a breeze–and light and tasty! They reminded me of the sugar gems, that I LOVE and posted here, except that these make a much smaller (and quicker)batch. I used almond extract because that is what I had on hand–but next time I am using lemon. I can imagine that lemon would be wonderful with this cookie! Thank you Amy at Frosted Bake shop for posting this little delight! They were such a hit with my boys that I found my youngest boys hiding in their “fort” ( we have this type of tent kids beds) eating one or two bites out of each cookie in the jar! What little stinkers:)
PS Menu Mondays will resume here today. I took a break from menu planning for Spring Break and it was not good. We ended up with PB & J and cereal one too many times!:)
Almond (or Lemon) Sugar Cookies
adapted from Your Home Based Mom via Frosted Bake Shop
Printable Recipe Here
1 cup butter, softened
3/4 cup sugar
1 tsp. almond OR lemon extract
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Glaze: 1 1/2 cup powdered sugar, 1/2 tsp. almond or lemon extract, 4-5 tsp. milk
Preheat oven to 400 degrees. Mix butter, sugar and extract in a large bowl. Mix well, about 1 to 2 minutes.
Add remaining ingredients. Beat 1 to 2 more minutes. Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a floured glass dipped in sugar.
Bake at for 7-9 minutes or until edges are very lightly browned. I like mine almost under-baked, remember they stiffen up as they cool. Cool 1 minute.
Stir together glaze ingredients with a wire whisk. Decorate cooled cookies with glaze and sprinkles.