30 August, 2019
The Best Almond Cookie Recipe -1st Place Fair Winner!
My thirteen year old daughter, who was eleven at the time, made these cookies and took them to our local county fair. To her surprise, she won Grand Champion with them and a large trophy! She says it was a curse because everyone asks her to make these for them now. I am one of them! This really is the best almond cookie recipe and you can make them any flavor you want.
I like to use raspberry preserves in mine and that is the flavor my daughter won with. But, you can use any flavor you want. I want to try them with peach and orange marmalade. In the pictures I am using here, I used strawberry jelly because that is the only flavor I had on hand. Homemade jelly or preserves would work well with this too!
1 cup butter – softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup of your choice of flavor of preserves, jelly, or jam
1 cup powdered sugar
3-4 teaspoons water
1 1/2 teaspoon almond extract
In the bowl of a Kitchen Aid stand mixer, cream together the butter and sugar for five minutes. Make sure it is very creamy and smooth. Add in almond extract and mix well again. Then add flour 1/4 cup at a time. Refrigerate for 30 minutes to 1 hour. Long enough to make the dough more solid but not so solid that you cannot form it into balls.
Using a cookie scoop, make dough into balls and place on a baking stone. You can do quite a few cookies on one stone because the cookie dough spreads only a little. Using your thumb, press down into the middle of the dough, making an indention into each cookie.
Fill the indention with 1/4 teaspoon of the preserves, jelly or jam that you chose.
Bake in a preheated 350 degree oven for 10 – 15 minutes or until cookie is lightly brown.
Take out of oven and let cool 5 minutes on stone. Remove from stone and place on cooling rack and let the cookies completely cool before adding the icing.
To make the icing but powdered sugar into a small bowl. Add almond extract and 1 teaspoon of water then mix. Continue adding water a teaspoon at a time until you get a consistency that is not too runny but you are able to drizzle it.
After you make the icing, drizzle it over the cooled cookies. Then, let the icing dry. This takes at least another 30 minutes. After cookies are dry, put into an air tight container for storage. Mine hardly makes it this far!
Cookies make great gifts. Consider adding this recipe to your tradition of making cookies during the holidays or just make someone’s day by giving them a platter.
Cookie exchanges are popular during the holidays as well. If you are invited to one, this would make a great recipe to include in your baking. Or, you could host a cookie exchange. Cookie exchanges are a great way of trying new recipes and giving them away.
Another idea is to take cookies into retirement homes or nursing homes for the elderly. These people love it when others think about them.
If you are sending cookies through the mail system, read my article about how to ship cookies.
Make sure that your kitchen has the necessary tools to make the best cookies. Here is a list of these tools that every kitchen must have.
Did you have the chance to bake this recipe? Let me know how it turned out for you by using the comment section below. What purpose are you using these cookies for? The holidays? Giving to the elderly, college student or military personnel? Or, maybe your are just going to enjoy them with your family? I want to hear it all in the comment section below!