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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Almond Sweets

Makes: 60 servings Yield: about 60 cookies
Prep 35 mins Bake 350°F 12 mins  per batch
Almond Sweets
  • 3  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  salt
  • 3  eggs
  • 1/2  cup  sugar
  • 1/2  cup  cooking oil
  • 1  teaspoon  vanilla
  • 1  recipe  Almond Icing (see recipe below)
  •  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.

From the Test Kitchen
  • 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.
Almond Icing
  • 1  cup  sifted powdered sugar
  • 1/2  teaspoon  almond extract
  • 1 - 2  tablespoons  milk
  •  Food coloring (optional)

1. In a medium bowl stir together powdered sugar, almond extract, and milk to make icing of spreading consistency. If desired, tint with food coloring.

Nutrition Facts (Almond Sweets)
  • Servings Per Recipe 60,
  • cal. (kcal) 54,
  • Fat, total (g) 2,
  • chol. (mg) 11,
  • carb. (g) 8,
  • pro. (g) 1,
  • sodium (mg) 39,
  • Percent Daily Values are based on a 2,000 calorie diet

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