"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Almond Glazed Cookies, by Connie Hawkins, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup Land O Lakes butter, softened 3/4 cup sugar 1 tsp. almond extract 2 cups all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt
Glaze: 1 1/2 cup powdered sugar 1 tsp. almond extract 4 to 5 tsp. water
Preheat oven: 400º Combine butter, sugar, and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (1 to 2 minutes).
Roll dough into 1 inch balls; place 2 inches apart on cookie sheet. Flatten balls to 1/4 inch thickness with bottom of a buttered glass dipped in sugar. Bake for 7-9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
Glaze: Stir together all glaze ingredients in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds.
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