Best Iced Almond Leaf Cookies Recipes

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ICED ALMOND COOKIES



Iced Almond Cookies image

Soft, melt-in-your-mouth sugar cookies, with a hint of vanilla and almond, and a sweet almond icing! These Iced Almond Cookies are some of the easiest cookies you'll ever make, but make a huge splash at holidays. Don't leave these off the cookie tray - these Iced Almond Cookies are guaranteed to be a hit, and will disappear fast.

Provided by Sarah

Categories     Cookies

Time 1h15m

Number Of Ingredients 15

1 cup butter (softened)
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp. vanilla
1 1/2 tsp. almond extract
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
4 tbsp. butter (melted)
2 tsp. almond extract
1/4 cup milk
2-3 cups powdered sugar
1/2 cup slivered almonds (for garnish)

Steps:

  • In a large mixing bowl, beat the butter, oil, and sugars until combined.
  • Beat in eggs and extracts.
  • In a large bowl, whisk together flour, baking soda, and cream of tartar.
  • Gradually add flour mixture to the butter mixture, beating until combined. Do not overmix.
  • Line baking sheets with parchment paper or silicone baking mats.
  • Drop dough by small teaspoonfuls onto baking sheets.
  • Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  • Remove to wire racks to cool completely.
  • In a small bowl, whisk together melted butter, almond extract, milk, and 2 cups powdered sugar.
  • Whisk until smooth, adding more powdered sugar as needed to achieve desired consistency.
  • Spread over cooled cookies.
  • Sprinkle with slivered almonds.
  • Allow to set, about 15-20 minutes.

ITALIAN ALMOND-ICED COOKIES



Italian Almond-Iced Cookies image

Provided by Food Network

Categories     dessert

Time 25m

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Icing, recipe follows
2 tablespoons milk
1 tablespoon egg white
3 cups confectioners' sugar
1/4 teaspoon pure almond extract
2 colors food coloring, of your choice

Steps:

  • Preheat the oven to 350 degrees. Butter 2 baking pans. In a bowl, mix the flour, baking powder and salt together. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the eggs and sugar until pale yellow and fluffy. With the mixer running, drizzle in the oil, vanilla, almond extract and mix. Add the dry ingredients and mix just until combined. Turn the dough out onto a lightly floured work surface. Using your hands, form into logs 1-inch in diameter. Working in batches if necessary, cut into 3/4-inch-thick slices and arrange the cookies on the sheet pans. Bake until light golden brown, 12 to 15 minutes. Let cool on wire racks.
  • Icing: In a medium bowl, whisk the milk, egg white, confectioners' sugar and almond extract until smooth. Divide the icing into one large and two smaller batches. Leave the large batch of icing white; color the other 2 to your liking.
  • When the cookies are cool, dip the tops into the white icing. Use a fork or a squeeze bottle to drizzle the cookies with the other colors. Let set in a cool place 1 hour.

ICED ALMOND LEAF COOKIES



Iced Almond Leaf Cookies image

Delight your guests with these leaf shaped almond cookies - a delicious dessert decorated with icing.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 42

Number Of Ingredients 11

1 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1 egg
2 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
4 cups powdered sugar
6 tablespoons meringue powder
7 tablespoons water
Brown, orange, red and yellow paste food color

Steps:

  • In large bowl, beat butter and granulated sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in vanilla, 1/2 teaspoon of the almond extract and the egg. On low speed, gradually beat in flour and salt until blended. Wrap dough in plastic wrap; refrigerate 1 hour or until firm yet pliable.
  • Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch leaf-shaped cutters. On ungreased cookie sheets, place cutouts 1 inch apart. Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • In large bowl, beat powdered sugar, meringue powder, 6 tablespoons of the water and remaining 1 teaspoon almond extract with electric mixer on low speed until blended. Tint 1/2 cup icing with brown paste food color. Cover tightly with plastic wrap; set aside. Stir remaining 1 tablespoon water into remaining icing. Divide and tint with desired paste food colors. Pipe or spread frosting onto cookies. Use reserved brown icing to outline and decorate leaves.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 75 mg

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