The result is a soft cookie that’s simply irresistible.
Add sugar, baking powder, salt, and baking soda.
Beat until combined, scraping sides of bowl occasionally.
Credit: Andy Lyons
Beat in egg, sour cream, vanilla, and almond extract until combined.
Beat in ground almonds.
Beat in as much of the 2-1/4 cups flour as you might with the mixer.
Using a wooden spoon, stir in any remaining of the 2-1/4 cups flour.
Divide dough in half.
Cover and chill for 1 to 2 hours or until dough is easy to handle.
Roll and Bake
Preheat oven to 375F.
On a well-floured surface, roll one dough portion at a time to 1/8- to 1/4-inch thick.
Using 2-1/2-inch cookie cutters, cut dough into desired shapes.
Place cutouts 1 inch apart on an ungreased cookie sheet.
Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown.
Transfer cookies to a wire rack; cool.
Decorate
If desired, use a small new paintbrush to brush cookies with luster dust.
Pipe Royal Icing on cookies in snowflake designs.
Let stand until icing is set.
Add the water and vanilla.
Tip
Look for meringue powder in the cake decorating aisle of a hobby or crafts store.
Cover and store at room temperature for up to 3 days or freeze for up to 3 months.
Bring to room temperature before serving.
2,000 calories a day is used for general nutrition advice.
