Almond Sugar Cookies with Vanilla-Almond Buttercream

When I was growing up, my Mom would make sugar cookies and bring them to work every Valentine’s Day.  They were a special treat and we got to help her frost them.  And we got to have a cookie for breakfast.  What kid wouldn’t love that? 🙂

I may have been a little late, but I carried on that tradition this year!  I set out the cookies, the frosting, and had several fun toppings like sprinkles, red-hots, conversation hearts, and gum drops.  Everyone had fun decorating their cookie.  One coworker even made a double-decker!

These cookies are soft and delicately flavored with almond extract.  They are sure to be one of your favorites!  If you don’t like the flavor of almonds, just make Vanilla Sugar Cookies instead.

Almond Sugar Cookies

  • 1 cup shortening (do not use butter flavored)
  • 1 cup sour cream (light sour cream is ok, but DO NOT use fat free)
  • 2 cups sugar
  • 2 lg eggs
  • 1 tsp almond extract
  • 1 tsp baking powder
  • 1 tsp salt
  • 6 cups all purpose flour
  1.  Cream shortening, sour cream, and sugar until light and fluffy. Beat in the eggs, one at a time, and blend well. Add the almond extract and stir to combine.
  2.  Whisk the baking powder and salt into the all purpose flour, then slowly add to the sour cream mixture, a cup at a time, beating well after each addition. The dough will be very stiff, but shouldn’t be crumbly. I like to add just 1/2 cup at a time after I’ve added about 3/4th of the flour. Pat dough into a container, cover with a lid, and refrigerate at least 2 hours or at least overnight.
  3.  Preheat oven to 350°F and line cookie sheets with parchment paper.
  4.  Cut the dough into 4 sections and roll one section at a time on a well floured surface to a thickness of 1/4-inch. Place the dough in the fridge when not being rolled. Use 3-5 inch cookie cutters to cut the cookies and carefully place on the cookie sheets. If the dough sticks to the counter, use some unflavored dental floss to slide underneath the dough (between the dough and the counter).
  5.  Bake for 8 to 11 minutes– do not overbake or the cookies will be dry. The cookies should be barely lightly browned on the bottom. Let stand in the pan for a couple minutes, then remove the whole sheet of parchment to a wire cooling rack.
  6.  Store in an airtight container on the counter to keep the cookies soft. Frost when cooled to room temperature.

Vanilla-Almond Buttercream Frosting

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/2 tsp vanilla
  • 1 tsp almond extract
  • 5 cups powdered sugar
  • 3 to 5 Tbsp Milk
  1. Cream butter and shortening in a stand mixer or with electric mixer until well blended, stopping to scrape down the bowl a few times. Add in vanilla and mix well.
  2.  Add the powdered sugar, a cup at a time, beating well with each addition. After adding the 3rd cup, add a Tbsp of milk. Alternate the sugar and milk until all the sugar is added. Add an additional 1 to 2 Tbsp milk if needed to reach spreading consistency.
  3.  For cookies, remove a couple scoops to a smaller bowl for coloring if desired. Be sure to stir well after the addition of food coloring to ensure a streak-free frosting.
Note: This frosting may be spread on top of cookies or placed in a pastry bag for piping onto the cookies. Finish decorations with candy and sprinkles. Let sit out for a few hours or overnight before stacking in an airtight container between sheets of waxed paper for storage.

Hope you had a lovely Valentine’s Day!


I want to hear from you! What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s