Almond Sand Dollar Sugar Cookies

Tuesday, May 31, 20112comments

Almond Sand Dollar Sugar Cookies
Almond Sand Dollar Sugar Cookies
My daughter Olivia is hoggin' the blog again this morning with yet another version of her favorite chewy sugar cookies. We have previously featured the original version as well as a version that  proved to be one of the most popular recipes ever on this blog, Coconut Lime Chewy Sugar Cookies. Today, she simply added a little almond extract and some toasted almonds to make a delicious little treat that my mother would call, 'a lovely cuppa tea cookie'. When she took them out of the oven, they reminded me of sand dollar shells that you would find on a stroll along a sandy beach.

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 - 1 1/2 teaspoons almond extract (depending on how almond-y you want them to be)
  • 1/2 cup sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4. Beat in egg, vanilla extract, lemon extract and lemon peel.


5. Gradually blend in the dry ingredients.

6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. Press down the balls with the bottom of a drinking glass and push slivered almond pieces in a star pattern into the cookies.

7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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+ comments + 2 comments

May 28, 2012 at 12:30 PM

Does this recipe have lemon extract and lemon zest in it?

January 9, 2013 at 4:45 AM

My little angel Amy loves cookies. I am always trying to make her surprised. Thanks for the recipe.

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