I’ve been looking forward to today for a number of reasons. First of all, my dear Victoria of Vmac and Cheese has organized a massive virtual Christmas cookie swap (and an abundance of Christmas cookies is NEVER a bad thing). And second, these cookies are RIDICULOUS. I seriously should have them under lock and key for I constantly fear I’ll devour them all in one sitting. A friend of mine gifted me the new Kinfolk cookbook as an early Christmas gift so I grabbed the recipe from there. If you do anything this weekend, making these bad boys should be it.
And make sure you check out the rest of the cookies in our blogger cookie swap! They are as follows:
Vmac and Cheese: Gingerbread Sandwiches
Lemon Stripes: Peppermint Bark Cookies
The Average Girl’s Guide: Molasses Crinkle Cookies
Savor Home: Red Velvet Cookies
Clara Persis: Brown Butter Snickerdoodles
House of Earnest: Chocolate Dipped Lemon Shortbread
Cupcakes for Breakfast: Dark Chocolate Orange Almond Biscotti
Julip Made: Chocolate Espresso Cookies w. Spiced Whipped Mascarpone
Fleur de Sel: Brown Butter Thumbprint Cookies
Click below for the recipe…
- 3 cups All-purpose flour
- 1 tbsp. Baking powder
- 1/2 tsp. salt
- 1 cup Unsalted butter, at room temperature
- 1 cup Sugar
- 2 large Eggs
- 1/4 cup Milk
- 1 tsp. Almond extract
- slivered almonds (optional)
- 1 cup Icing sugar
- 2 tbsp. Cream cheese, room temperature
- 2 tbsp. Unsalted butter, room temperature
- 1/2 tsp. Almond extract
- Milk, as required
- 1. Preheat oven to 350 degrees
- 2. In a large bowl, mix together flour, baking powder and salt
- 3. Beat the butter and sugar together in separate bowl for 2 minutes, using an electric mixer, until light and fluffy
- 4. Add eggs one at a time, incorporating completely after each addition (and scraping down bowl as necessary)
- 5. Turn mixer to low and slowly add the flour mixture in three parts, alternating with the milk
- 6. Form mixture into two balls, wrap in plastic wrap and place in fridge for one hour
- 7. Dust your work surface with a light coating of flour and roll out your dough until it's 1/4" thick. If dough is sticky, add more flour.
- 8. Using cookie cutters of your choosing (or the rim of a glass!) cut the dough out and place each piece 1" apart on a lined cookie tray.
- 9. Bake for 8-10 minutes, rotating trays halfway through.
- 10. Let cool on rack completely before icing.
- 1. Cream together the icing sugar, cream cheese, butter and almond extract until well combined.
- 2. If too thick, add milk 1 tsp. at a time until desired consistency is reached.
- 3. Spread onto cool cookies, top with a few sliced almonds, let sit for 10 minutes and enjoy!