Almond Cookies

Makes 30
Chill 15 m
Bake 9 - 11 m



Royal Icing:


  1. 1 of 6 Heat oven to 375 degrees F. Mix flour, baking powder and salt in bowl.
  2. 2 of 6 Beat butter in large bowl until smooth. Add sugar; beat until fluffy, 2 minutes. Beat in egg and extract. On low speed, beat in flour mixture until dough forms.
  3. 3 of 6 Pat dough into 1-inch thick disk. Wrap in plastic wrap. Chill 15 minutes.
  4. 4 of 6 Roll out dough on floured surface with floured rolling pin to 1/4-inch thickness. Cut out cookies with 3-inch cutters. Place on ungreased baking sheets. Reroll scraps; cut more.
  5. 5 of 6 Bake in 375 degrees F oven 9 to 11 minutes, until lightly browned at edges. Cool on sheets set on racks 2 minutes. Remove cookies to racks to cool.
  6. 6 of 6 With fine-tipped paintbrush, coat cookies with thinned icing. Let dry. Pipe on thicker icing with writing tip.

Royal Icing:

  1. 1 of 1 Beat meringue powder or powdered egg whites, confectioners sugar, sifted, and water in bowl until peaks form, 10 minutes (makes 3 cups). Base coat: Thin half of icing with water, a drop at a time, until sour cream consistency. Use thicker icing for piping. Tint icing with food colors; keep covered.
Nutrition Information for Almond Cookies
Servings Per Recipe: 30
Per Serving: