Almond Sugar Cookies

When I was a kid we used to get Marzipan treats in our stockings.  (In Europe they make marzipan pigs, marzipan fruits, all kinds of stuff.)  I think because of this I have a HUGE almond-extract aversion.  

 It probably has NOTHING to do with overindulgence.

Or I thought I did.  Recently I've discovered I actually like pure almond extract in moderation, it's just that imitation stuff that gives me the shivers.  

These cookies are a nice spin-off of the usual.  They are crispy on the outside and soft in the middle. Feel free to roll them in any color sugar you desire.  I think the thick granulated sugars used for cupcakes are the prettiest.

Almond Sugar Cookies

Recipe slightly adapted from: Confections from the Cody Kitchen

-1 1/2 cups white sugar
-2/3 cup cold butter
-2/3 cup shortening 

-2 eggs
-2 tsp pure almond extract
-3 1/4 cups all-purpose flour (16.25 oz.)
-1/3 cup + 2 tsp cornstarch
-2 tsp baking powder
-1 tsp salt
-coarse granulated sugar (like used for cupcakes)


Preheat oven to 350 degrees.

Cream together sugar, butter and shortening.  Stir in eggs and almond extract.  

Whisk together flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Stir to combine until dough forms. Form tablespoon-sized balls and role in coarse sugar, then place on baking sheet. Press each dough ball down slightly to flatten to desired size.  (These will spread a little but probably not much.)

Bake 7 to 8 minutes.  (I like 7). Do not bake longer than 8 minutes!  They won't look like they're done, but they are.