Buttery Almond Cutouts
Make-Ahead Time up to 3 days in refrigerator or up to 3 months in freezer
Final Prep Time 30 minutes
YIELD Makes about 3 dozen cookies
|1‑1/2||cups granulated sugar|
|1||cup (2 sticks) butter, softened|
|3/4||cup sour cream|
|3||teaspoons almond extract, divided|
|4‑1/3||cups all-purpose flour|
|1||teaspoon baking powder|
|1||teaspoon baking soda|
|2||cups powdered sugar|
|1||tablespoon light corn syrup|
|Assorted food colorings and decors|
- Beat granulated sugar and butter in large bowl until light and fluffy. Add sour cream, eggs, 2 teaspoons almond extract and vanilla; beat until smooth. Add flour, baking powder, baking soda and salt; beat until well blended.
- Divide dough into 4 pieces; flatten each piece into disc. Wrap each disc tightly with plastic wrap. Refrigerate at least 3 hours or up to 3 days.
- Combine powdered sugar, milk, corn syrup and remaining 1 teaspoon almond extract in small bowl; stir until smooth. Cover and refrigerate up to 3 days.
- Preheat oven to 375°F. Working with one disc of dough at a time, roll out on floured surface to 1/4-inch thickness. Cut dough into desired shapes using 2-1/2-inch cookie cutters. Place about 2 inches apart on ungreased cookie sheets. Bake 7 to 8 minutes or until edges are firm and bottoms are brown. Transfer to wire racks to cool completely.
- Divide powdered sugar mixture among 3 or 4 small bowls; tint with desired food colorings. Frost and decorate cookies as desired; let stand until set.
To freeze dough, place wrapped discs in resealable plastic food storage bags. Thaw at room temperature before using. Or, cut out dough, bake and cool cookies completely. Freeze unglazed cookies for up to 2 months. Thaw and glaze as desired.
This recipe appears in: Nut
|Serving Size:||1 cookie|
|Total Fat||6 g|