Categories: Cookies
Ingredients
- 41/2 cups all-purpose flour
- 1 t baking soda
- 1 t cream of tartar
- 1 t salt
- 1 cup butter
- 1 cup sifted powdered sugar
- 1 cup granulated sugar
- 1 cup cooking oil
- 2 eggs
- 2 t almond extract
- Almond Frosting and crushed candy canes (optional)
Directions
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In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.
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In a large mixing bowl beat butter with an electric mixer on medium-low speed until smooth.
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Add powdered sugar and granulated sugar; beat on medium-high speed until fluffy.
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Add oil, eggs, and almond extract; beat just until combined. Gradually add dry ingredients, beating on medium speed just until combined.
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Cover; chill dough about 30 minutes or until needed. To shape cookies, roll rounded teaspoonfuls of dough into balls. (The dough will be soft).
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Arrange balls on ungreased cookie sheets. With the palm of your hand, the bottom of a glass, or a swirled or patterned cookie stamp, gently flatten the balls to about 1/4” thickness.
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Sprinkle with sugar, or leave plain if planning to frost. Bake in a 350 oven for 10-12 minutes or until edges are light brown. Transfer to a wire rack; cool completely.
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If desired, frost with Almond Frosting. Also, if desired, sprinkle crushed candy cane pieces over frosting.
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Almond Frosting:
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In a small mixing bowl beat 1/2 C butter with an electric mixer on medium speed until fluffy. Beat in 1/2 t almond extract and 1/2 t vanilla. Alternately add 2 1/2 to 3 1/2 cups sifted powdered sugar and 3 T light cream or milk, beating until smooth and of spreading consistency. To tint, stir in a few drops food coloring, if desired.