Ingredients

  • 1 cup (2 sticks) butter, softened
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Glaze Ingredients

  • 1 1/2 cups powdered sugar
  • 1 teaspoon almond extract
  • 4-5 teaspoons water
  • almond slices, for garnish

Directions

  1. Combine butter, sugar, and almond extract. Blend until creamy (about 1-2 minutes).
  2. Slowly add remaining cookie ingredients, and beat until well mixed.
  3. Roll into 1-inch balls (using small/size 60 scoop). Cover with sugar, and then flatten to 1/4-inch circles (using the bottom of a glass).
  4. Bake for 7-9 minutes at 350F.
  5. Once cooled, add glaze and almond slices.

Source

Jodi Thomas > Jack Thomas

Comments

2025-10-06 (Jack)

We baked a practice round of these today.

  • Used small/size 60 scoop, and then rolled and pressed with flat bottom of cup.
  • Makes about three dozen, so definitely double. You might want to mix two separate batches, though, so that it mixes up more easily.
  • Ended up baking for 9 minutes at 350 (non-convection).
  • Put glaze in baggie, cut corner to create tip, and lightly zig-zag. Don’t over-glaze. Include the almond slices in the next test batch.