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3
cups all-purpose flour
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1
tablespoon baking powder
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1/2
teaspoon salt
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3
eggs
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1/2
cup sugar
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1/2
cup cooking oil
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1
teaspoon vanilla
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1
recipe Almond Icing (see recipe below)
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Small multicolored decorative candies (optional)
1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet; set aside.
2. In a medium bowl stir together flour, baking powder, and salt. In a large bowl combine eggs, sugar, oil, and vanilla; beat with an electric mixer on medium speed until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
4. Bake for 12 to 15 minutes or until golden. Transfer cookies to a wire rack; cool.
5. When cookies are cool, spread with Almond Icing. If desired, sprinkle lightly with multicolored candies. Makes about 60 cookies.
- Storage Place in layers separated by waxed paper in an airtight container; cover. Store iced cookies at room temperature for up to 3 days. Freeze undecorated cookies for up to 3 months. Thaw cookies, then decorate.
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1
cup sifted powdered sugar
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1/2
teaspoon almond extract
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1
- 2
tablespoons milk
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Food coloring (optional)
In a medium bowl stir together powdered sugar, almond extract, and milk to make icing of spreading consistency. If desired, tint with food coloring.
- Servings Per Recipe 60,
- Calories 54,
- Protein (gm) 1,
- Carbohydrate (gm) 8,
- Fat, total (gm) 2,
- Cholesterol (mg) 11,
- Sodium (mg) 39,
- Percent Daily Values are based on a 2,000 calorie diet
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