Almond Sugar Dove Cookies
These sugar cookies take flight from sweet almond extract and are topped with a layer of almond buttercream with sliced almonds and chopped walnuts to mimic feathers. Makes approximately (19) 4-inch cookies rolled to 1/4 inch thickness.
Servings: 19 (4-inch ¼-inch thick) cookies
Equipment
- mixer
Ingredients
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 cup sugar
- 1 cup salted butter room temperature
- 1 large egg
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- Almond Buttercream or frosting of choice
- 10 oz. bag sliced almonds
- Mini chocolate chips for eyes 1 per cookie
- ½ cup finely chopped walnuts crumb size
Instructions
- Preheat oven to 350º F.
- Combine the flour and baking powder; set aside.
- Cream together butter and sugar on medium speed of mixer 1-2 minutes, or until butter mixture is pale yellow, light and fluffy. Use a rubber spatula to scrape the side of the bowl once or twice while mixing.
- Add egg and extracts, mixing to combine.
- Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
- Dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling onto a floured surface.
- Roll on a floured surface to 1/4" thick and cut into bird shapes. Place on parchment-lined baking sheets.
- Freeze cut out cookies on baking sheet for 10 minutes before baking, then bake for 10-12 minutes or until edges turn slightly golden.
- Let sit a few minutes on baking sheet, then transfer cookies to a cooling rack.
- When cookies are cool add layer of frosting to cover birds.
- Arrange sliced almonds for feathers, filling in body with finely chopped walnuts, pressing down to adhere to frosting. Place mini chocolate chip for eyes.
- Allow frosting to set on cookies, then store in airtight container until ready to serve.
Notes
- I used half a recipe of *Almond Buttercream.
- Use the frosting of your choice or doctor a can of store-bought vanilla frosting by mixing in 1/2 teaspoon pure almond extract.
- 1½ cups unsalted butter softened
- 5 cups confectioners’ sugar sifted
- 1½ teaspoons almond extract
- ¼ teaspoon salt
- 3 to 4 tablespoons milk or cream
- In a large bowl, beat butter with a mixer at medium speed until creamy.
- Add salt; gradually add confectioners’ sugar and almond extract, beating until smooth.
- Add 3 to 4 tablespoons milk or cream 1 tablespoon at a time until desired consistency is reached.