I bake a lot. And in order to not weigh in at 700 pounds. I give a good portion of my baked goods away. It’s not uncommon for me to bring treats to work once a week. Well this past Monday morning, before heading in to work, I whipped up these Almond Sugar Cookies with Almond Frosting from the May 2012 issue of Food Network Magazine. I arrived to work at 1 pm. The cookies were gone by 2 pm. I’ve never had anything disappear so quickly. Yes, they are that good.
These cookies were really easy to make and gave me an excuse to use more of that wonderful bottle of almond extract. The recipe makes a lot of cookies, about 60. Unfortunately, the homemade frosting recipe didn’t make enough for all of the cookies. Perhaps, I was too generous. I mean it’s frosting, folks! No worries, you can either make more frosting, or eat them frosting-less. They’re still great, just on their own.
I found it helpful to use three sheet pans when baking these cookies. They bake for 10 minutes, and then cool on the pans for another 10 minutes. Having three pans in rotation, keeps the process running smoothly. When you’re not scooping, keep the bowl of dough cool in the fridge. One last note, do not over bake the cookies. They will be just golden around the edges. The tops of the cookies will be puffy, very pale and may look under baked. Fear not, as they cool, the cookies will firm up a bit.
Almond Sugar Cookies with Almond Frosting – Food Network Magazine, May 2012
For the cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- pinch of kosher salt
- 2 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
For the frosting
- 1 stick unsalted butter, at room temperature
- 1 1/2 teaspoon pure almond extract
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 3/4 cups confectioner’s sugar, sifted
To make the cookies. Whisk the flour baking soda and salt in a medium bowl. Beat the butter and sugar in the bowl of stand mixer with paddle attachment on medium speed until fluffy, about 5 minutes. Beat in the egg and vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture. Beat until just combined. Cover and chill for one hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the baking sheets, about 2 1/2 inches apart. Flatten the mounds slightly with your fingers. Bake for 10 minutes until the edges are just golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting: Beat the butter, almond and vanilla extracts and salt in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Add the confectioner’s sugar, beat until smooth and creamy. Place the frosting in a piping bag with a star tip. Pipe a dollop on each cooled cookie.