Almond Sugar Cookies

One holiday tradition that I always eagerly looked forward to as a child was baking sugar cookies with Mom. It wasn’t Christmas until the house was filled with the scent of almond. They are an almond flavored, creamy, delicate concoction covered with a powdered sugar frosting that almost melts in your mouth. We always had fun with sugar sprinkles that added a delightful crunch. We never made them any other time of year, but now I make them for other holidays. I love the look of these hearts with the marbles frosting.
2½ cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1½ cups confectioners’ sugar (sifted)
1 cup (2) Fleischmann’s Unsalted Margarine sticks
1 egg
1 tsp vanilla extract
1-2 tsp pure almond extract (adjust to your own preference)*
Sugar sprinkles
·      In a medium bowl, combine and whisk the flour, baking soda, and cream of tartar.
·      Beat the margarine and sugar in a mixing bowl. Start slowly or you’ll end up wearing the powdered sugar.
·      Add the egg and the vanilla and almond extracts. Mix until combined.
·      Slowly add the flour mixture.
·      Refrigerate the dough for 2-3 hours.
·      Preheat the oven to 375°.
·      Divide the dough in half and leave one half in the fridge.
·      On a lightly floured surface, roll the dough to about 1/8’ thick.
·      Cut into shapes with your favorite cookie cutters.
·      Place on a cookie sheet (I prefer to line mine with parchment paper or a silpat liner).
·      Bake the cookies for 7-8 minutes or until very lightly golden.
·      Cool completely on a wire rack.
·      Frost and decorate.
*If you are allergic to almond or do not like almond extract, omit the almond extract and use 2 tsp vanilla extract instead. You can do the same with the frosting.
3 cups confectioners’ sugar (sifted)
1 tsp vanilla extract
1 ½ tsp almond extract
pinch of Kosher salt
4-5 tbsp rice milk
·      Combine all the ingredients in a bowl and whisk until smooth.
·      Dip the top of the cookie in the frosting and place on wax/parchment paper.
·      Sprinkle with colored sugar (or sparkles as my daughter calls them).
·      Let the frosting dry.
Note: Unfrosted cookies will last for several weeks in a sealed bag/container in the freezer.