Italian Almond-Iced Cookies
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- Icing, recipe follows
- 2 tablespoons milk
- 1 tablespoon egg white
- 3 cups confectioners' sugar
- 1/4 teaspoon pure almond extract
- 2 colors food coloring, of your choice
- Preheat the oven to 350 degrees.
- Butter 2 baking pans.
- In a bowl, mix the flour, baking powder and salt together.
- In a mixer fitted with a paddle attachment (or using a hand mixer), mix the eggs and sugar until pale yellow and fluffy.
- With the mixer running, drizzle in the oil, vanilla, almond extract and mix.
- Add the dry ingredients and mix just until combined.
- Turn the dough out onto a lightly floured work surface.
- Using your hands, form into logs 1-inch in diameter.
- Working in batches if necessary, cut into 3/4-inch-thick slices and arrange the cookies on the sheet pans.
- Bake until light golden brown, 12 to 15 minutes.
- Let cool on wire racks.
- Icing: In a medium bowl, whisk the milk, egg white, confectioners' sugar and almond extract until smooth.
- Divide the icing into one large and two smaller batches.
- Leave the large batch of icing white; color the other 2 to your liking.
- When the cookies are cool, dip the tops into the white icing.
- Use a fork or a squeeze bottle to drizzle the cookies with the other colors.
- Let set in a cool place 1 hour.
allpurpose, baking powder, salt, eggs, sugar, vegetable oil, vanilla, almond, icing, milk, egg white, sugar, almond, coloring
Taken from www.foodnetwork.com/recipes/italian-almond-iced-cookies-recipe.html (may not work)