Recipe courtesy of Rosanna Pansino
Print
Total:
2 hr 35 min
Active:
35 min
Yield:
48 cookies
Level:
Easy
Total:
2 hr 35 min
Active:
35 min
Yield:
48 cookies
Level:
Easy

Ingredients

Vanilla-Almond Sugar Cookies:
  • 8 ounces (2 sticks) butter
  • 1 1/2 cups plus 1 tablespoon granulated sugar 
  • 2 eggs 
  • 1 1/2 teaspoons vanilla extract 
  • 1/2 teaspoon almond extract 
  • 3 cups all-purpose flour, plus more for dusting
  • 3/4 cup almond meal 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon freshly grated nutmeg 
  • 1/2 teaspoon salt 
Royal Icing:
  • 5 egg whites
  • 1/2 teaspoon vanilla extract 
  • 4 cups confectioners' sugar 
  • 1 teaspoon lemon juice 

Directions

Watch how to make this recipe.

Special equipment: cookie cutters

For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft, then add the granulated sugar and beat until light and fluffy. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed. Add the vanilla and almond extracts.

In a medium bowl, whisk the flour, almond meal, baking powder, nutmeg and salt. Add the flour mixture to the mixer set on low speed, and mix until combined. Divide the dough into two discs, wrap tightly in plastic wrap and chill for at least 1 hour or up to overnight.

Line two baking sheets with parchment paper. Position racks in the middle and lower third of the oven. Preheat the oven to 350 degrees F. Lightly dust a clean surface with flour.

Working with one disk at a time, roll out the dough to 1/4-inch thick. Use cookie cutters to cut out desired shapes, and place the cookies 1-inch apart on the prepared baking sheets. Re-roll the dough scraps to make more cookies, about 48 total.

Bake the cookies until firm to the touch but not browned around the edges, 12 to 13 minutes, switching the pans from top to bottom and rotating them front to back halfway through cooking. Cool the cookies for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.

For the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites and vanilla until frothy. Add the confectioners' sugar 1/4 cup at a time until smooth. Add the lemon juice and mix until combined.

Decorate the cookies with the royal icing. Store in an airtight container until ready to serve. 

Cook's Note

Use the royal icing immediately or store in an airtight container at room temperature for 3 to 5 days.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here