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No need to invest in a special cutter for these cute Easter cookies. Simply use a knife to trim long, thin triangles or the almond-laced sugar cookie dough.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
45 mins
total:
3 hrs
Servings:
26
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Ingredients

Almond Cookie Dough:
Almond Frosting:

Directions

Instructions Checklist
  • In a small bowl combine flour, baking powder, and salt; set aside. In a large bowl beat butter and granulated sugar with a mixer on medium for 1 minute or until well combined. Add eggs, sour cream, vanilla, almond extract; beat until combined. Gradually add flour mixture, beating until combined. Beat in sliced almonds. Cover; chill dough 2 to 3 hours or until firm enough to handle.

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  • Preheat oven to 400° F. Line two cookie sheets with parchment paper; set aside. On a lightly floured surface roll dough to about 1/4 inch thick. Using a floured knife, cut into 2- to 4-inch-long carrot shapes, dipping knife in flour between cuts as necessary. Arrange 2 inches apart on prepared cookie sheets. Bake 6 minutes or until edges are golden. Let cookies cool on a wire rack.

  • For frosting: In a large bowl beat butter and salt with a mixer on medium for 30 seconds. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Gradually add milk until smooth. Add almond extract; beat until smooth. Tint frosting to desired shade of orange. Using a star tip or other shape, pipe frosting over cookies. Top with almond slices for carrot stems.

*

If using liquid food coloring, use a 3:1 ratio of yellow to red to make the frosting orange.

Nutrition Facts

248 calories; fat 14g; cholesterol 46mg; saturated fat 8g; carbohydrates 29g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 21g; protein 2g; vitamin a 392.3IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; folate 21.2mcg; vitamin b12 0.1mcg; sodium 185mg; potassium 44mg; calcium 34mg; iron 0.7mg.
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