Buttery Almond Sugar Cookies

Every year at Christmas I tell myself that sugar cookies are just too much work.

The rolling out of the dough, time after time – the many, many sheets of baking – and then the frosting.

And then, I continue to make them, over and over again.

I think you just have to at Christmas, right. 

Christmas sugar cookies are a must!

 

Well, this year, I wanted them to resemble shortbread – SUPER buttery and soft.

And, as a gift to my dear friend who adores anything and everything almond, these cookies simply had to be essenced with almond – like your favorite marzipan.

 

Thus, the buttery sugar cookies for the holidays this year are ALMOND flavored and delicately glazed with a simple almond extract icing.

 

As Karen says, “They are a gift from the heavens.”

Buttery Almond Sugar Cookies 

1 cup Kerrygold butter, room temperature
2 large eggs, room temperature
1 1/3 cup granulated sugar
1 Tbs. almond extract
3/4 Tbs. vanilla extract
1 tsp. sea salt
1 tsp. cream of tartar
1 tsp. baking soda
3 1/2 cups sea salt
1 1/2-2 cups all-purpose flour

 

Using a stand mixer or a handheld mixer, cream together the butter, eggs, sugar, and extracts.

Once fluffy, beat in the salt, cream of tartar, and baking soda.

Next, mix in the flour, 1/2 cup at a time.

 

Transfer to the fridge and chill for 30 minutes.

 

Preheat the oven to 350 degrees.

 

Roll out the chilled dough on a well-floured surface with a well-floured rolling pin to the desired thickness, and cut out your favorite holiday shapes.

 

Bake on parchment-lined sheet pans for 10-12 minutes.

 

Remove from oven and cool for several minutes.

Transfer to a wire rack and cool for at least 10-15 minutes before drizzling and glazing with *Simple Almond Icing.

 

*Simple Almond Icing:
2 cups powdered sugar
2 Tbs. whole milk or almond milk
1 Tbs. almond extract

Whisk together all ingredients until smooth.

 

Drizzle over cooled Buttery Almond Sugar Cookies.