|Mom's Almond Spritz with Frosting|
|Iced Big Soft Ginger Cookies|
this one looks awesome). I had some fun with the leftover dough and made a snowman. His hat got a little toasted, but I think he's pretty cute. I wish you success in your cookie baking endeavors this year and have a Merry Yule!
Mom's Almond Spritz with Frosting
(This is not a low-FODMAP recipe)
1 cup unsalted butter, softened
1 cup sugar
1 1/2 tsp. almond extract
3 cups flour
1/4 tsp. salt
1/4 cup unsalted butter, melted
2 1/2 Tbsp. cream or milk
1 tsp. vanilla extract
1/2 tsp. almond extract
2 cups confectioners' sugar
- Preheat oven to 400º F.
- To make cookies, cream together butter, sugar and almond extract. Add eggs and beat well. Add flour and salt and mix until blended. Using a cookie press, press out cookies onto an ungreased cookie sheet. Bake for 10 to 12 minutes, just until light golden brown on the bottoms. Remove to cooling rack.
- To make frosting, combine melted butter, cream or milk and the extracts in a mixing bowl. Slowly add confectioners’ sugar while beating. Beat until fluffy and smooth. Frost cooled cookies. Sprinkle with colored sugar or sprinkles if desired.