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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 tsp |
| eggs: 3 |
| granulated sugar: 1/2 cup |
| olive oil: 1/2 cup |
| vanilla extract: 1 tsp |
Almond Sweets
Credit: www.bhg.com
User rating:
-
Prep Time
35 min -
Cook Time
0 min -
Servings
60 serving(s)
Tags
1. Preheat Oven to 350 degrees F. Lightly grease a cookie sheet; set aside.
2. In a medium bowl stir together flour, baking powder, and salt. In a large bowl combine eggs, sugar, oil, and vanilla; beat with an electric mixer on medium speed until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
4. Bake for 12 to 15 minutes or until golden. Transfer cookies to a wire rack; cool.
5. When cookies are cool, spread with Almond Icing. If desired, sprinkle lightly with multicolored candies. Makes about 60 cookies.
6. Almond Icing: In a medium bowl stir together 1 cup sifted powdered sugar, 1/2 teaspoon almond extract, and 1 to 2 tablespoons milk to make icing of spreading consistency. If desired, tint with food coloring.
7. To store: Place in layers separated by waxed paper in an airtight container; cover. Store iced cookies at room temperature for up to 3 days. Freeze undecorated cookies for up to 3 months. Thaw cookies, then decorate.