#Comfort Cooking

Almond Sugar Cookies

March 18, 2019

These cookies should really be called, Almond Mmm Cookies.  Or Almond Magic Cookies because they disappear right before your eyes.  In any case they are simple, delicious and garner compliments.  A win-win-win, right?

Mr. B agreed to be a facilitator for a 12-week course on Personal Finances for Self Reliance.  I agreed to have it in my home and have a treat on hand.  It gives me a chance to try cookie recipes and also give them away so they don't go to waist.  (Yes, I spelled that right.)

Everyone loved these Almond cookies.  It's always nice when that happens.



2 cups flour
1/2 tsp baking powder
1/4 tsp flaked sea salt (or regular table salt)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 tsp almond extract


1 cup powdered sugar
1 Tb milk
1 1/2 tsp almond extract

Note #1:  I've started buying unsalted butter to have on hand for recipes such as this.  Even after doing some thinking, I still ended up reaching for and using my salted butter for this batch.  Still tasted great.  Just mentioning it in case you make the same mistake and think all is lost.

Note #2:  Because I love almond flavoring in recipes, I crazily assumed it would taste good.  In a moment of stupidity, I licked the measuring spoon after.  YIKES!  What was I thinking?  Do Not do that.



1.  Heat oven to 375.  Line baking sheet with parchment paper.

2.  In a medium bowl, whisk together flour, baking powder and salt.

3.  In a mixer, beat butter and sugar until light and fluffy.  Add egg and almond extract, mixing until combined.  Add flour mixture 1/2 cup at a time, mixing until completely combined.

4.  Roll 1 tablespoon of dough into small circles and press with hands (or with the bottom of a glass) into a round shape.  I put the bottom of a glass in flour before pressing down so it wouldn't stick to the dough.)

5.  Bake for 8 minutes.  The cookis will not look browned or cooked, but they are!  Remove from oven and let cookies rest on baking sheet for 5 minutes.  (Set the timer if you must.)  Then transfer to a wire rack to cool completely.

I love this frosting part!

6.  To Ice:  In a small bowl, whisk together the powdered sugar, milk and almond extract - until smooth.

7.  Using the back of a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened.  Store in the fridge, let come to room temperature when ready to serve.

[When making cookies I typically use a medium cookie scoop - so this recipe made about 18 cookies.  I say "about" because I ate a couple to test them out before counting.]

Let me know what you think.

Thanks for stopping by!  I enjoy good company.


Live by Design

Live by Design

Join the Initiative