ALMOND ICING COOKIES RECIPES

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SHORTBREAD SUGAR COOKIES WITH ICING RECIPE - FOOD.COM



Shortbread Sugar Cookies With Icing Recipe - Food.com image

I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 4-5 dozen cookies, 48-60 serving(s)

Number Of Ingredients 9

2 cups unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 tablespoons vanilla extract
4 cups flour
2 teaspoons baking powder
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
food coloring, if desired

Steps:

  • Line cookie sheets with parchment paper or generously spray with non stick spray.
  • Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
  • In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
  • Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
  • Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
  • Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
  • Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
  • When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
  • These are so good -- you should really double the recipe!

Nutrition Facts : Calories 142.5, FatContent 7.8, SaturatedFatContent 4.9, CholesterolContent 20.5, SodiumContent 17.2, CarbohydrateContent 16.9, FiberContent 0.3, SugarContent 8.7, ProteinContent 1.2

SHORTBREAD SUGAR COOKIES WITH ICING RECIPE - FOOD.COM



Shortbread Sugar Cookies With Icing Recipe - Food.com image

I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 4-5 dozen cookies, 48-60 serving(s)

Number Of Ingredients 9

2 cups unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 tablespoons vanilla extract
4 cups flour
2 teaspoons baking powder
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
food coloring, if desired

Steps:

  • Line cookie sheets with parchment paper or generously spray with non stick spray.
  • Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
  • In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
  • Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
  • Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
  • Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
  • Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
  • When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
  • These are so good -- you should really double the recipe!

Nutrition Facts : Calories 142.5, FatContent 7.8, SaturatedFatContent 4.9, CholesterolContent 20.5, SodiumContent 17.2, CarbohydrateContent 16.9, FiberContent 0.3, SugarContent 8.7, ProteinContent 1.2

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SHORTBREAD SUGAR COOKIES WITH ICING RECIPE - FOOD.COM
I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.
From food.com
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Total Time 50 minutes
Calories 142.5 per serving
  • These are so good -- you should really double the recipe!
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