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Almond-Sugar Cookies

I love baking cookies and cupcakes. I especially love recipes that are simple and easy to follow and where I can substitute a flavoring with almond – I will. I’m a big ALMOND lover!

To make my Easter cookies, I relied on this simple Sugar Cookie recipe from The Sweet Adventures of Sugarbelle where they make amazing cookies – so pretty that you almost don’t want to eat them, and made some minor adjustments of my own.

Happy Easter Feature_edited-7

What You Need:

  • 1 c. {two sticks} of REAL unsalted BUTTER, softened
  • 1 1/2 c. confectioner’s sugar or icing sugar
  • 1 egg
  • 2-3 tsp flavoring {pick what you like, I prefer almond}
  • 2 1/2-2 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt

almond sugar cookies - instructions_edited-2

What To Do:

1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the almond flavoring. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.

2. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers. This recipe does spread a little. If you don’t like that add a little flour. Speaking of flour, start with 2 1/2 cups. Add another 1/4 of a cup if the dough seems to sticky. Scoop your dough out of your bowl onto a floured surface and give it a gentle knead until it comes together into a ball

3. Roll out on parchment paper to about 1/4 an inch thick, use flour for dusting as necessary. I found that the key to stopping my dough ripping when rolling it was to follow Martha Stewart’s  advice and only push with the rolling pin, never pull. Also, make sure your surface is very well floured to stop any sticking situations. Then, using your favorite cookie cutters (mine is in the shape of a flower), cut away your shapes and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

NOTE: The dough DOES not need to be refrigerated. That’s why I like it. The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two. Baking times are approximate. You must KNOW your oven. Watch them the first few times you bake them. If the cookies are browning you have gone too far.  I prefer decorating day-old cookies. They are less likely to leach oil back into your icing if they have had a day or two to “dry out”.

Decorating your cookies with Royal Icing (I made mine with egg whites)

What You Need:

  • 3 c. confectioner’s sugar or icing sugar
  • 2 egg whites
  • stand mixer
  • piping bag
  • tall glass to put your piping bag in to fill your icing
  • 2 plastic egg containers (purchased at I Love Cake in Wanchai)

What To Do:

4.  Just mix 2 egg whites, 3 cups of icing sugar and 1/4 teaspoon cream of tartar in a stand mixer on medium speed for around 5 minutes. When it is done you should have a glossy meringue which forms stiff peaks when you lift up the beater. This thick mix is used for piping the outlines and any detailing.

5. Outline the design on each of your cookies using a small piping tip. Once iced, the outlines need to be left for a short while to just set firm before continuing.

a. The icing used to fill the outlined cookie is poured rather than piped to give that really smooth finish. To do this, the icing filling needs to be slightly more runny. To your icing mix, slowly add half a teaspoon of water at a time and mix thoroughly until you are left with a watery consistency.

b. Using a teaspoon slowly pour the icing onto your cookies. I found it helpful to take a small toothpick to help drag the icing into the corners of our outlined shape and pop any air bubbles.

c. Once filled with icing, the cookies will take about an hour before the surface is set enough to allow you to add any further embellishments if needed. I just used sprinkles.

d. Make sure your cookies are left overnight, and your icing is dry before packaging them.

6. Next day, package your cookies into a nice plastic Egg container and seal with cute Washi tape, like I did.

And Voila – You’re ready to gift away! 🙂


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