Scandinavian Almond Cookies

Cookies don’t have to take lots of extra work to be special. These Scandinavian Almond Cookies, for example, are neatly trimmed and generously adorned with sliced almonds and a drizzle of frosting. All said, they are quite appealing and still relatively easy to prepare.

Special Cookies for Special Seasons

The spirit of hospitality that comes with the Christmas season is truly a thing of beauty. Everyone seems inspired to make an extra effort to offer others something out of the ordinary. Twinkling lights greet us from the darkness. Festive decorations dress homes and offices. Best of all, holiday treats are thoughtfully prepared to tempt us at every turn.

Many recipes for holiday cookies include a few extra steps that make them special. Some need time to chill the dough. Others need to be rolled and cut out or carefully shaped. Many call for added decorations. All of these extra steps have value but they often add up to lots of time and effort in the kitchen.

At times that extra effort adds to the fun. One of my favorite holiday activities is carefully decorating sugar cookies or dressing gingerbread cutouts with royal icing. I also like to spend time making hand crafted gifts in the kitchen for family and friends.

Extra Special Doesn’t Have to Mean Extra Work

What I don’t like, however, is squeezing that extra effort into days that already have a tight schedule. And often it isn’t really necessary. While I want to participate and do my part, some recipes are just easier than others. When I really want to make a homemade cake but time is running short I look up the recipe for Pumpkin Praline Cake. If I have signed up to bring a festive dessert snack on a busy weeknight I turn to the recipe for Fancy Brownies or powdered sugar dusted Chess Squares. And when I am falling behind schedule but am determined to share homemade Christmas cookies I often remember this recipe I first tasted at a Cookie Swap I hosted several decades ago.

Scandinavian Almond Cookies have a neatly trimmed shape and are finished with icing and sliced almonds. Still they are relatively easy to prepare. Only four pieces of dough need to be roughly shaped. Nuts are scattered over each before baking. While the cookies are still warm they are cut and once cooled they are drizzled with icing while they are still nestled neatly together. Then, given a little time to set, they are ready to separate and share.

Enjoy!

Scandinavian Almond Cookies

Servings

48

cookies

Prep time

25

minutes

Baking time

30

minutes

Total time

55

minutes

Cookies don’t have to take lots of extra work to be special. These cookies, generously adorned with toasted almonds and a drizzle of icing, are relatively easy to prepare.

Ingredients

• Almond Cookies:

• 1 3/4 cups flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup butter

• 1 cup sugar

• 1 egg

• 1/2 teaspoon almond extract

• milk

• 1/2 cup sliced almonds

• Almond Icing:

• 1 cup powdered sugar

• 1/4 teaspoon almond extract

• milk (3-4 teaspoons)

Directions

• To make Almond Cookies:
• In a medium bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
• In a large bowl, beat the butter with an electric mixer until soft and smooth. Add the sugar and beat until fluffy. Add the egg and 1/2 teaspoon almond extract, beating until well combined. Add the flour mixture and continue mixing just until combined.
• Divide the dough into four equal parts. Form each into a 12-inch log. Place 2 logs 4 to 5 inches apart on an ungreased cookie sheet. Flatten each log until 3 inches wide. Repeat with remaining portions of dough.
• Brush the dough with milk. Scatter the almonds evenly over the tops.
• Bake at 325F, 12 to 15 minutes or until the edges begin to lightly brown.
• Remove from oven. While still warm, cut each section crosswise into 1-inch strips, straight or on the diagonal. (A pizza cutter works well for this step.)
• Cool cookies on a wire rack.
• To make the Almond Icing:
• Stir together the powdered sugar, 1/4 teaspoon almond extract and enough milk (approximately 3-4 teaspoons) to make icing with a drizzling consistency.
• Drizzle icing randomly over the cool cookies. Allow to set before storing.

Notes

• Recipe Source: My Cookie Swap files.