Italian Almond-Iced Cookies
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
45
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Salt3
Eggs3 cups
Sugar (confectioners')1 cup
Vegetable Oil1 tsp
Pure Vanilla Extract2 tbsps
Milk1 tbsp
Egg WhiteDirections:
1
Preheat the oven to 350 degrees
2
Butter 2 baking pans
3
In a bowl, mix the flour, baking powder and salt together
4
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the eggs and sugar until pale yellow and fluffy
5
With the mixer running, drizzle in the oil, vanilla, almond extract and mix
6
Add the dry ingredients and mix just until combined
7
Turn the dough out onto a lightly floured work surface
8
Using your hands, form into logs 1-inch in diameter
9
Working in batches if necessary, cut into 3/4-inch-thick slices and arrange the cookies on the sheet pans
10
Bake until light golden brown, 12 to 15 minutes
11
Let cool on wire racks
12
Icing: In a medium bowl, whisk the milk, egg white, confectioners' sugar and almond extract until smooth
13
Divide the icing into one large and two smaller batches
14
Leave the large batch of icing white; color the other 2 to your liking
15
When the cookies are cool, dip the tops into the white icing
16
Use a fork or a squeeze bottle to drizzle the cookies with the other colors
17
Let set in a cool place 1 hour