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
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!!!
Those cookies look so yummy and cute! I can count on making more than one batch on this one. I love lemon zest in anything, especially cookies. I’ll deffinitely try this recipe.