Almond Butter Cookies Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| 1 8-ounce package cream cheese, softened | ||
| Egg | 1 | |
| Vanilla | 1 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Green food coloring | ||
| Egg white | 1 , beaten | |
| Green and red colored sugar | ||
| Semi-sweet chocolate | 2 1 Ounce, cooled | |
| Powdered Sugar Icing | ||
| Milk | ||
| Small multicolored decorative candies | ||
Directions
In mixer bowl cream together 1 1/2 cups sugar, the butter or margarine, and cream cheese till fluffy.
Add egg, vanilla, and almond extract; beat smooth.
Stir together flour and baking powder; stir into creamed mixture.
Divide mixture in thirds.
Chill one portion for 1 to 1 1/2 hours or till firm.
To second portion add food coloring.
Force through cookie press onto an ungreased cookie sheet.
Bake in 375°F oven for 8 to 10 minutes.
Remove to rack; cool.
Brush with egg white; sprinkle with green sugar.
To third portion of dough blend in melted chocolate.
Pinch off balls of dough about the size of a walnut.
Roll to logs 2 1/2 inches long.
Bake on ungreased cookie sheet in 375°F oven for 8 to 10 minutes.
Remove to rack; cool.
Prepare Powdered Sugar Icing.
Set three-fourths of the icing aside.
To remaining fourth of icing add enough milk to make of dipping consistency.
Dip ends of chocolate cookies into icing, then into decorative candies.
Roll out chilled portion of dough on a lightly floured surface to 1/8 inch thickness.
Cut into shapes with assorted cookie cutters.
Bake on an ungreased cookie sheet in 375°F oven for 8 to 10 minutes.
Remove to rack; cool.
Frost with remaining Powdered Sugar Icing; sprinkle with red sugar.
Add egg, vanilla, and almond extract; beat smooth.
Stir together flour and baking powder; stir into creamed mixture.
Divide mixture in thirds.
Chill one portion for 1 to 1 1/2 hours or till firm.
To second portion add food coloring.
Force through cookie press onto an ungreased cookie sheet.
Bake in 375°F oven for 8 to 10 minutes.
Remove to rack; cool.
Brush with egg white; sprinkle with green sugar.
To third portion of dough blend in melted chocolate.
Pinch off balls of dough about the size of a walnut.
Roll to logs 2 1/2 inches long.
Bake on ungreased cookie sheet in 375°F oven for 8 to 10 minutes.
Remove to rack; cool.
Prepare Powdered Sugar Icing.
Set three-fourths of the icing aside.
To remaining fourth of icing add enough milk to make of dipping consistency.
Dip ends of chocolate cookies into icing, then into decorative candies.
Roll out chilled portion of dough on a lightly floured surface to 1/8 inch thickness.
Cut into shapes with assorted cookie cutters.
Bake on an ungreased cookie sheet in 375°F oven for 8 to 10 minutes.
Remove to rack; cool.
Frost with remaining Powdered Sugar Icing; sprinkle with red sugar.
Chef
