From the kitchen of Stephanie Knewasser. This
recipe was in a Taste of Home publication. It's an airy
almond cookie.
recipe was in a Taste of Home publication. It's an airy
almond cookie.
Beat until light & fluffy, about 5 min.
Add:
2 1/2 c flour
1 c confectioner sugar
1 Tbsp plus 3/4 tsp b. powder
1/2 c oil
2 tsp almond extract
3/4 tsp lemon extract
Mix well on low until it clumps together.
It will be oily.
Roll dough into balls.
Place on ungreased sheets.
Bake @ 350 for 13 minutes.
Glaze:
1/4 c milk, warmed
1/2 tsp almond extract
1/2 tsp vanilla extract
1 3/4 c plus 2 Tbsp confectioner sugar
Stir glaze until smooth.
Dip* cookie tops into glaze.
Quickly sprinkle with colored jimmies.**
Let dry 24 hr before storing in airtight container.
Makes 45 cookies.
* Use a fork or spoon to help control
the cookie while dipping.
** This uses an entire jar of jimmies!
Add:
2 1/2 c flour
1 c confectioner sugar
1 Tbsp plus 3/4 tsp b. powder
1/2 c oil
2 tsp almond extract
3/4 tsp lemon extract
Mix well on low until it clumps together.
It will be oily.
Roll dough into balls.
Place on ungreased sheets.
Bake @ 350 for 13 minutes.
Glaze:
1/4 c milk, warmed
1/2 tsp almond extract
1/2 tsp vanilla extract
1 3/4 c plus 2 Tbsp confectioner sugar
Stir glaze until smooth.
Dip* cookie tops into glaze.
Quickly sprinkle with colored jimmies.**
Let dry 24 hr before storing in airtight container.
Makes 45 cookies.
* Use a fork or spoon to help control
the cookie while dipping.
** This uses an entire jar of jimmies!
Raw. They are oily.
Baked. They may
crack.
crack.
Using a fork to dunk in
glaze.
glaze.
Coated in glaze.
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