Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.
Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
Heat oven to 400°F.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
Dietary Fiber: 0g
Easy to make and great flavor. I added a little more almond flavoring and a few drops of vanilla, but other than that followed directions. Directions don't say whether or not to remove from baking sheet immediately. I left the cookies on the baking sheet to cool to prevent breakage. I didn't use the cookie glaze because of the type of decorating I did, but the glaze recipe looks great!Will use this recipe in the future.
I've been making these cookies for years and they always get raves. Rich, creamy, and just sweet enough. Perfect with any kind of hot beverage. We like them so much that I've never bothered to modify them, but after reading the other reviews I'm definitely going to try the lemon.
This recipe is great and there are many ways you can alter it for variety, I replace the milk with lemon juice and almond extract with lemon extract for cookies that disappear in a matter of seconds!
I found this recipe last year and receive hi compliments every time I make them... they are a frequent craving of mine. I've made several variations of this recipe and one tip I will give... sift 1 to 1 1/2 cups of your flour before measuring it out... I've found that if I sift then measure it out my cookies are super thin/flat (still soft and delicious), and if I don't sift at all they are super thick and small. Every variation I've tried has always been incredibly good. This recipe is a definite keeper!
These cookies are great. My only suggestion is to be sure the dough is well-chilled as the recipe calls for. I have even used the glaze on top of an apple loaf bread.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/567
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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