See Also: Buttery Almond Cutouts(recipes)
Buttery Almond Cookies(recipes)
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Buttery(medicine)
buttery(1)(dictionary)
buttery(2)(dictionary)
Peanut Buttery Frosting(recipes)
Buttery Figs and Blue Cheese(recipes)
Grilled Fish with Buttery Lemon Parsley(recipes)
Almond(medicine)

Buttery Almond Cutouts (recipes)


Buttery Almond Cutouts

Make-Ahead Time: up to 3 days in refrigerator or up to 3 months in freezer

Final Prep Time: 30 minutes

Yield: Makes about 3 dozen cookies



Ingredients:



1-1/2cups granulated sugar

1cup (2 sticks) butter, softened

3/4cup sour cream

2eggs

3teaspoons almond extract, divided

1teaspoon vanilla

4-1/3cups all-purpose flour

1teaspoon baking powder

1teaspoon baking soda

1/2teaspoon salt

2cups powdered sugar

2tablespoons milk

1tablespoon light corn syrup

Assorted food colorings and decors









Preparation:





1.Beat granulated sugar and butter in large bowl until light and fluffy. Add sour cream, eggs, 2 teaspoons almond extract and vanilla; beat until smooth. Add flour, baking powder, baking soda and salt; beat until well blended.2.Divide dough into 4 pieces; flatten each piece into disc. Wrap each disc tightly with plastic wrap. Refrigerate at least 3 hours or up to 3 days.3.Combine powdered sugar, milk, corn syrup and remaining 1 teaspoon almond extract in small bowl; stir until smooth. Cover and refrigerate up to 3 days.4.Preheat oven to 375°F. Working with one disc of dough at a time, roll out on floured surface to 1/4-inch thickness. Cut dough into desired shapes using 2-1/2-inch cookie cutters. Place about 2 inches apart on ungreased cookie sheets. Bake 7 to 8 minutes or until edges are firm and bottoms are brown. Transfer to wire racks to cool completely.5.Divide powdered sugar mixture among 3 or 4 small bowls; tint with desired food colorings. Frost and decorate cookies as desired; let stand until set.







Note:

To freeze dough, place wrapped discs in resealable plastic food storage bags. Thaw at room temperature before using. Or, cut out dough, bake and cool cookies completely. Freeze unglazed cookies for up to 2 months. Thaw and glaze as desired.





Nutritional Information:







Serving Size: 1 cookie







Protein

2 g







Fiber









Carbohydrate

27 g







Cholesterol

14 mg







Total Fat

6 g







Calories

176







Sodium

140 mg









Dietary Exchange:







Starch

2







Fat

1