YIELDS
No servings information available
INGREDIENTS
- 1 cup sugar
- ¼ cup sugar
- 1 cup powdered sugar
- 1 cup unsalted butter, room temperature
- 1 cup vegetable oil
- 1 teaspoon almond extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tarter
- ½ cup sliced almonds
- 4 ½ cups flour
- 1 bottle (2.25oz) colored sugar
- NUTRITIONAL INFORMATION
- No nutrition information available
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl combine 1 C sugar, powdered sugar and unsalted butter, mix high speed 2 minutes. Add eggs, almond extract and vegetable oil, mixing well after each addition. Mix in all dry ingredients except for flour, including almonds. Gradually mix in flour, using dough hook on mixers and Cuisinart. Line cookie sheet with parchment paper. Combine colored sugar with ¼ C sugar. Make rounded teaspoon sized balls with dough and coat thoroughly with sugar mixture. Place on cookie sheet 2" apart. Press dough balls with fork to flatten slightly and make decorative patterns. Hint: dip fork in sugar to keep from sticking to dough. Bake for 9-11 minutes or until golden brown around edges. Let cookies cool 5 minutes before removing to plate or cooling rack.
