Spring Almond Ruffles

Spring Almond Ruffles

These almond-flavored butter cookies are drizzled with an almond glaze.

60 min. prep time
84 cookies
252 Ratings



1 cup Land O Lakes® Butter, softened
2/3 cup sugar
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3 to 4 drops green food color


1 cup powdered sugar
1/2 teaspoon almond extract
4 to 5 teaspoons milk


Heat oven to 400°F. 

Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and 1 teaspoon almond extract; continue beating until well mixed. Add flour and salt; beat at low speed until well mixed.

Divide dough in half. Stir food color into 1 portion. Fit cookie press with ribbon template; fill with dough, alternating spoonfuls of each color. Press dough into 12-inch long strips onto ungreased cookie sheets. Cut strips every 2 inches, flouring knife if necessary. (Do not separate.) Bake 5-8 minutes or until edges are lightly browned. Cut warm cookies along scored lines. Let cookies cool completely on cookie sheet.

Combine powdered sugar, 1/2 teaspoon almond extract and enough milk for desired drizzling consistency in bowl. Drizzle glaze over cooled cookies. Let stand until set..

Recipe Tip

Cookies can be cut into triangle shapes. Before baking, cut each 2-inch section diagonally in half. (Do not separate.) Bake as directed. 14 dozen cookies.

Nutrition Facts (1 cookie)

Calories: 45

Fat: 2.5g

Cholesterol: 10mg

Sodium: 35mg

Carbohydrates: 6g

Dietary Fiber: 0g

Protein: 0g

Recipe #12062©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

A nice spring twist on spritz cookies! I made mine with pink food coloring for Valentine's day. They were a definite hit and so cute.
I loved making these cookies they taste great and are not too sweet, and very easy to make!

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