Lemon-Almond Sugar Cookies
I ran out of vanilla extract. And so these cookies were born. They are amazing. I don’t know if I’ll ever go back to plain old vanilla. For sugar cookies anyways. The fresh lemon zest adds a bit of freshness to them and they are worth every calorie. I made these babies small so you can consume more and not feel guilty. And perfect for little fingers too!
Lemon-Almond Sugar Cookies
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup shortening, at room temperature
1 cup granulated sugar
3 eggs
3 tablespoons milk
1 teaspoon almond extract
zest of 1 lemon
Almond Frosting
2 oz. cream cheese, softened
2 tablespoons butter, softened
4 1/2 cups confectioners sugar
1/4 cup milk
1 teaspoon almond extract
Directions:
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. Using a mixer, cream together the butter, shortening and sugar until light and fluffy. Add the eggs, one at a time until well incorporated. Add the milk, almond extract and lemon zest. Mix until creamy. Slowly add the flour mixture until well blended. Chill in the fridge for 30-60 minutes. On a lightly floured surface, roll out the dough to desired thickness (I like mine a bit thicker). Cut out into desired shapes using a lightly floured cookie cutter. Place on a baking sheet lined with parchment paper. Bake at 350 degrees for 9-12 minutes, less if you like them softer, more if you like them crispier.
For the Frosting:
Using a mixer, mix the cream cheese and butter until well blended and creamy. Add 2 cups of the sugar, milk, and almond extract. Blend until smooth. Slowly add the remaining sugar until smooth and creamy.
Enjoy!
xoxo
Steph
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that’s how some of the best recipes are created, when you run out of it’s original ingredient. love the photo!
I usually add a little lemon to my sugar cookies. Yum! Also, a really easy clean way to roll them out is between wax paper. I do it about the size of a cookie sheet and throw in the freezer for about an hour. Peel it off both sides and then use your cutters. Wax paper can be reused. I like keeping some dough rolled out in my freezer for when I’m craving some.
Since I have become a bit cookie obsessed, I will definitely have to try these, they sound yummy. I am such a “stick to the recipe” kind of girl… Picture is super cute too!
I come up with new cookie recipes all the time, like my white chocolate oatmeal cookies when I didn’t have brown sugar and chocolate chips! Yummers! This one looks good too! I started getting out my Valentine’s stuff today, I love Valentines Day!
Calories? what calories? I though cookies were calorie free??? LOL
What a great idea to swap out the extract! I’m glad to see you back blogging!!!