The Christmas cookie season is quickly closing in on us. But, I wanted to share one more quick and easy cookie recipe before the fat guy in red busts into homes all over the world in search of cookies. This Almond Sprinkle Cookies recipe is based off a classic recipe for Italian Anisette Cookies. But instead of, using anise, I swapped in almond extract in the cookies. Then to make things even more enticing, I the icing gets a shot of cherry Brandy. The almond and cherry flavors of these Almond Sprinkle Cookies go together like milk and cookies.
These pillowy little Almond Sprinkle Cookies taste like a single bite of barely boozy birthday cake. So, turn that water into brandy, bake up a batch of these liqueur laced sprinkle cookies and party like it's your birthday. Don't worry if you're not a December baby, JC was and I have a feeling he's cool with us celebrating his birth. Happy holidays and happy baking, friends.
Recipe
Almond Sprinkle Cookies
- Total Time: 40 minutes
- Yield: 36
Description
These pillowy little almond flavored cookies, laced with brandy and topped with celebratory sprinkles, look and taste like a bite of a festive December birthday cake.
Ingredients
Almond Cookies
- unsalted butter at room temperature - ½ cup
- sugar - ¾ cup
- eggs at room temperature - 3
- all purpose flour - 3 cups
- baking powder - 1 tablespoon
- almond extract - 2 teaspoons
- cream or milk - 3 tablespoons
- salt - ¼ teaspoon
Icing
- powdered sugar - 2 cups
- cherry flavored brandy (or milk if you aren't into booze - 3 tablespoons)
- almond extract - ¼ teaspoon
- sprinkles - 3-4 tablespoons
Instructions
ALMOND COOKIES
- Preheat the oven to 350°.
- Whisk together the flour, baking powder and salt in a mixing bowl. Set aside.
- Cream the butter and sugar with a stand mixer until light and fluffy, about 5 minutes.
- Slowly add eggs one at a time. Then add the cream (or milk) and almond extract.
- Then add the dry ingredients and mix until fully incorporated.
- Roll into 1 tablespoon sized balls balls and place evenly on a lined baking sheet.
- Bake for about 10 minutes, until the cookies have browned on the bottom.
- Allow to cool before glazing.
FOR THE ICING
- Sift the powdered sugar into a large mixing bowl.
- Stir in the brandy and almond extract, then whisk together to form a smooth glaze. If the icing is too thick, add water to thin as needed. If the icing is too thin, add more powdered sugar as needed, until desired consistency is reached.
- Sprinkle the tops of the cookies with festive colorful sprinkles before the icing starts to dry. Alternatively, you can dip the iced cookies into a bowl of sprinkles to cover.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Jessica @ Sweet Menu says
LOVE these! And your step by step photography. So beautiful!
beckysue says
Thank you, Jessica! That is so sweet of you to say. I can't wait to check out your blog, it looks amazing. 🙂