These almond feathered cut-out cookies have a sweet glaze and sprinkling of sugar -- elegant and easy.
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2 1/2 cups all-purpose flour
1 cup sugar
1 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
2 tablespoons orange juice
1 teaspoon baking powder
2 teaspoons almond extract
1/4 cup light corn syrup
2 teaspoons water
Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
Divide dough into thirds; wrap in plastic food wrap. Refrigerate at least 2 hours until firm.
Heat oven to 400°F.
Stir together corn syrup and water in small bowl. Lightly brush corn syrup mixture over cookies. Arrange almonds on cookies to resemble wing and tail feathers.
Bake 6-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. While warm, brush again with corn syrup mixture; sprinkle with sugar. Cool completely.
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 3- to 4-inch bird-shaped cookie cutters. Place 1 inch apart onto lightly greased cookie sheets.
- For traditional cut-out cookies, omit glaze and decorations; decorate as desired with decorator sugars or frosting.
- Line cookie sheets with parchment paper for easier clean up.