Description
These Italian sugar cookies feature almond extract in both the cookies and the icing, but you can switch it up and use either vanilla or anise extract, if preferred.
Ingredients
- 6 cups all-purpose flour
- 2 tablespoons baking powder
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 6 large eggs
- 4 teaspoons almond extract
- 1 ½ cups confectioners’ sugar
- 1 teaspoon almond extract, or to taste
- ¼ cup milk
- 2 tablespoons nonpareils, or to taste (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Sift flour and baking powder together into a bowl.
- Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs
- 1 at a time
- beating well after each addition. Mix in almond extract. Add flour mixture
- 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
- Bake in batches in the preheated oven until edges are golden
- 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- While cookies are baking
- beat confectioners’ sugar
- milk
- and almond extract for icing in a bowl until smooth.
- Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 60