These are the BEST sugar cookies you will ever eat! (according to me HA! and my kids….my daughter was mad that I am sharing the recipe…she wanted it to be a family secret recipe to be handed down generation to generation on the death beds of the recipe holder) But, I think the world should know the goodness that comes from this simple, yet delectable cookie…I am just generous that way! The almond emulsion and Amaretto add that amazing almond flavor without tasting artificial and bitter like some extracts can do and the Princess Extract (which can be found at any cake decorating or craft store) adds a slight floral aspect that is unexpected, but delicious! Make sure to chill the dough, so that you don’t loose your sharp edges! Good luck getting the cookies made though…the dough is just as good as the finished cookie!!
Almond Sugar Cookies
- 6 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 cups unsalted butter, softened
- 2 cups sugar
- 2 eggs, room temperature
- 2 tsp. vanilla
- 1 tsp. almond emulsion
- 2 Tbs. Amaretto liquor
- 1 tsp. Princess extract
Preheat oven to 350* Prepared baking sheet with parchment paper and set aside.
In a stand mixer, cream butter and sugar together till light and fluffy. Add eggs, one at a time and mix completely. Add vanilla, almond emulsion, Amaretto and Princess extract. Mix well.
Meanwhile, sift together flour, baking powder and salt and add to wet mixture. Mix till just combined.
Turn out onto a large sheet of plastic wrap and form a large disk; wrap tightly. Wrap a second time. Refrigerate for 1 hour. Can be made 1 week ahead or frozen for up to 3 months.
Roll out on a floured surface to 1/8 inch thickness or larger if you prefer. Cut desired cookies and place on parchment paper lined baking sheet. Bake for 8-10 minutes or until the edges are “just” slightly golden. Remove from oven, let cool for 5 minutes and then move to cooling rack to finish cooling completely. Frost with favorite frosting or royal icing. Keep in an airtight container.
Makes 36-4 inch cookies.