Product Used In This Recipe
Almond Pressed Cookies
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PREP: 10 MINUTES
COOK: 8 MINUTES
SERVINGS: 24 - 36 SERVINGS
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Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 2 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp almond extract
- 1/4 cup sugar for rolling
- Sprinkles for decorating
Directions
Preheat oven to 375°F. Using a mixer, cream butter and sugar on medium speed. Add egg and mix until thoroughly combined. Slowly add flour, salt, and almond extract. Cover and refrigerate for 30-40 minutes. When dough is ready, take 2-3 tablespoons of dough and roll into balls. Place in bowl of sugar and completely coat. Place on cookie sheet and press with holiday cookie cutter designs. Trim away excess dough around each design. Bake cookies for 8-10 minutes or until set but not browned. Cool cookies on cooling rack and repeat with remaining dough. Decorate as desired. Makes 2-3 dozen cookies.
Posted by Robyn Smith
These are the best!
Posted by Margie D
These cookies have a wonderful flavor however it was difficult using the stamp cut-outs. I followed the directions exactly but I had a real hard time getting the dough out of the stamp! Next time I will add more flour so that the dough is not quite so soft, however I know this will change the texture of the cookie. 🙁 I will send a review when I make that change!
Posted by Nordic Ware
Hi! If the dough is too soft, we recommend chilling the dough as well as chilling an ungreased aluminum baking sheet you plan to stamp on and bake with. That will help the dough stick to the baking sheet. You can also spray your cookie stamps with baking spray or roll the dough in granulated sugar before stamping to help with the release. If you are still having problems, please reach out to our customer service team at info@nordicware.com. Thank you.
Posted by Gail
Delicious cookies! Used Fiori di Sicilia in a batch instead of Almond extract which was very good too. Hint: Don’t let butter get too soft prior to creaming with sugar. I also froze my cookie sheet 15-20 minutes before baking so they didn’t flatten too much. The stamps worked beautifully just coating with sugar prior to stamping.