Best 9 Glazed Almond Cookies Recipes

GLAZED ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar until light. Beat in the almond and vanilla extracts and the egg yolks. Next, stir in the chopped almonds, flour and salt. Roll the dough into 1 inch balls, dip the balls into the egg whites. Place cookies 2 inches apart on the prepared cookie sheet. Press a whole almond into the top of the ball, flattening the cookie a little bit.
• Bake for 8 to 10 minutes in the preheated oven, until edges start to brown.

GLAZED ALMOND SUGAR COOKIES

Steps:

• Make cookie dough by blending cookie mix, butter, almonds, extract and egg until soft dough forms.
• Roll dough into about 40 (1-inch) balls. Place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 7 to 9 minutes or until set. Cool; place cookies on cooling racks. Cool completely.
• In small bowl, stir powdered sugar, 1/4 teaspoon extract and just enough milk until glaze is spreadable but thick. Spread glaze onto each cookie; top with 3 almond slices.

GLAZED ORANGE-ALMOND COOKIES

Steps:

• Heat oven to 400°F (if using dark or nonstick cookie sheet, heat oven to 375°F). In medium bowl, beat butter, 1/2 cup powdered sugar, 1 1/2 teaspoons orange peel and 1 teaspoon almond extract with electric mixer on medium speed until smooth. Beat in flour, salt and almonds until well blended.
• Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Bake 7 to 10 minutes or until edges are lightly browned. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, stir all glaze ingredients, adding enough water to make a pouring consistency. In another small bowl, mix topping ingredients. Dip tops of cookies in glaze, then dip in topping. Place cookies in miniature paper baking cups if desired.

GLAZED SOFT-BAKED ALMOND FLOUR LEMON COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
• If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted - don't let it get too hot, or it'll cook the eggs! Set aside.
• In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
• Add the almond flour, baking soda, and salt. Stir well until combined.
• Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it's one of my favorite kitchen tools!
• Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
• Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
• Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
• Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
• Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

ALMOND GLAZED SUGAR COOKIES (2004)

Steps:

• Heat oven to 400F. Combine all cookie ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thickness with bottom of buttered glass dippped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool one minute; remove from cookie sheets. Cool completely. Stir together all glaze ingredients except almonds with wire whisk in small bowl. Decorate cooled cookies with glaze and almonds as desired.

ALMOND GLAZED SUGAR COOKIES

Steps:

• 1. 1 cup LAND O LAKES® Butter, softened 3/4 cup sugar 1 teaspoon almond extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Glaze 1 1/2 cups powdered sugar 1 teaspoon almond extract 4 to 5 teaspoons water Sliced almonds Directions Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely. Combine all glaze ingredients except almonds in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds as desired.

ALMOND GLAZED SUGAR COOKIES

Steps:

• Heat oven to 400°.
• Combine butter, sugar and almond extract in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Reduce speed to low; add all remaining cookie ingredients.
• Beat until well mixed.
• Roll dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet.
• Flatten balls to 1/4 inch thickness with bottom of buttered glass dipped in sugar.
• Bake for 7-9 minutes or until edges are very lightly browned.
• Cool 1 minute; remove from sheets.
• Cool completely.
• Stir together all glaze ingredients with wire whisk in small bowl.
• Decorate cooled cookies with glaze and sliced almonds.
• Glaze sets up quickly.
• Frost and decorate a few cookies at a time.

ALMOND GLAZED SUGAR COOKIES

Steps:

• 1. Oven to 400 degrees. Combine butter, sugar and almond. mix well with remaining, roll into 1" balls. Place 2" apart on cookie sheet. flatten to 1/4" thick with bottom of a buttered glass dipped in sugar. Bake 7-9 min or until edges are lightly browned. Remove and cool completely.
• 2. Glaze: 1 1/2 c powdered sugar 1 t almond extract 4-5 t water Glaze sets quickly, frost a few cookies at a time and garnish with sliced almonds.

ALMOND GLAZED SUGAR COOKIES

Steps:

• Heat oven to 400F. Combine all cookie ingredients in large mixer bowl. Beat at medium speed, spraping bowl often, until creamy. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thickness with bottom of buttered glass dipped in sugar. Bake 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely. Stir together all ingredients for glaze except almonds with wire whisk in small bowl. Decorate cooled cookies with glaze and almonds as desired.