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

1. In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium-low speed until smooth.

3. Add powdered sugar and granulated sugar; beat on medium-high speed until fluffy.

4. Add oil, eggs, and almond extract; beat just until combined. Gradually add dry ingredients, beating on medium speed just until combined.

5. Cover; chill dough about 30 minutes or until needed. To shape cookies, roll rounded teaspoonfuls of dough into balls. (The dough will be soft).

6. 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.

7. 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.

8. If desired, frost with Almond Frosting. Also, if desired, sprinkle crushed candy cane pieces over frosting.

9. Almond Frosting:

10. 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.

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