• 2/3 cup butter
  • 2/3 cup margarine
  • 1 cup white sugar
  • 3 cups sifted white flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. milk
  • 4 tsp. almond extract
  • 4 egg whites , stiffly beaten to form soft peaks
  • 2 cups sliced almonds
Buttercream Frosting:
  • 4 cups powdered sugar
  • 1 stick softened butter
  • 1 Tbsp. milk
  • 1 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • Additional sliced almonds optional
  • Food coloring , red and green if desired
To make cookies: Cream butter, margarine and white sugar. Alternate dry ingredients (flour, baking powder, salt) and liquids (milk, almond extract). Fold in stiffly beaten egg whites and sliced almonds. Drop on a greased cookie sheet using cookie dough scoop. Bake in a preheated oven at 325° for 12 to 15 minutes (lightly browned on bottom only).

To make frosting: Cream powdered sugar and butter. Add milk (start with 1 tablespoon and add until smooth, creamy and spreadable) and almond extract. Frost when cookies are cool. Store layered between waxed paper. Garnish tops with additional sliced almonds.


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