Directions: |
Directions:Preheat the oven to 350º. 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 batch 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 squeeze bottle to drizzle the cookies with the other colors. Let set in a cool place for 1 hour. |
Personal
Notes: |
Personal
Notes: I really like these cookies. I sometimes have to add a little more milk to be able to just dip the tops of the cookies. If not, you can always just ice them with a knife. However, to drizzle your color icing with a fork, you will need the icing to be a little thinner. I use red and green at Christmas. Sometimes I just drizzle one color over each cookie. hope you like them!!
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This recipe for Italian Almond-Iced Cookies is from