In a bowl, beat eggs; add cream and beat well.
Beat in the sugar, butter and almond extract.
Combine flour and baking powder; gradually add to sugar mixture.
Cover and refrigerate 1 hour or until easy to handle.
On lightly floured surface, roll out dough to 1/4 inch thickness.
Make sure dough is thick enough so cookies will puff up.
Cut with cookie cutters dipped in flour. Place on greased baking sheets.
Sprinkle with colored sugars and bake or frost when cool.
br>Add sugar, beat until fluffy.
Add egg, vanilla, almond extract; beat
arge bowl cream butter and sugar until fluffy. Add eggs, one
arge mixer bowl combine sugar, butter, and almond extract.
Beat at medium
aking sheet.
Beat white sugar and 1 cup butter together
itchenaid mixer to do this recipe.
Preheat oven to 325
he butter, brown sugar, white sugar, egg and almond extract for about 3-4
cup of confectioners' sugar, then add almond extract, eggs, and salt, and
side.
Beat butter, sugar, honey and almond extract in large mixer bowl
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl.
Stir in flour, baking soda and cream of tartar.
Cover and refrigerate 2 to 3 hours.
Heat oven to 375 degrees F.
Lightly grease cookie sheet.
Divide dough in half.
Roll each half 1/4 inch thick on lightly floured surface. Cut into desired Christmas shapes (or any other shapes for any other time of the year) with cookie cutters.
Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown.
ombine the cream, confectioners' sugar, vanilla and almond extract in a large chilled
eat the butter, cream cheese, sugar, and egg until nice and
nd sugar with a mixer until fluffy. Add egg, milk and almond extract
utter, half the powdered sugar and the almond extract in a medium bowl
side.
Beat butter and sugar until light in color.
owl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind
Preaheat oven to 350\u00b0F Spray 2 9-inch pie pans with non-stick cooking spray.
In a large bowl, stir together flour, sugar, butter, eggs, almond extract and salt. Divide batter evenly between two pans and sprinkle each with half the almonds. Bake until light brown around edges, about 30 minutes.
Serve warm or at room temperature.
beat together the butter, sugar, vanilla and almond extract, then beat in the
Cream powdered sugar, margarine and egg, then add vanilla and almond extract.
Sift flour, baking soda and cream of tartar.
Mix together and chill for 2 to 3 hours.
Bake at 350\u00b0 for 7 to 8 minutes or until golden.
Cool and frost.
The thicker you roll, the softer the cookie.
I make 1-inch balls and flatten with glass dipped in sugar.
Drain cherries, reserving 1 cup liquid.
In a large saucepan, combine 3/4 cup of the sugar and the cornstarch.
Stir in reserved cherry liquid.
Cook over medium heat until thickened and bubbly, stirring constantly.
Cook and stir for 2 more minutes.
Remove from heat.
Stir in remaining sugar, margarine and almond extract. Stir in cherries.
Cool slightly.