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“A fab Christmas cookie, and yes it's another recipe from my friend Eliz. We both like almond flavouring, so there is a little more almond extract in this recipe than originally called for. I like the touch of maraschino cherry juice in the icing for both the flavour and pop of pink it gives.”
READY IN:
1hr 10mins
YIELD:
6 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixer bowl combine butter and cream cheese. Beat until well combined. Add sugar; beat until fluffy. Add egg, vanilla, and almond extract and beat well.
  2. In a medium bowl stir together flour and baking powder. Add flour mixture to cream cheese mixture; beat until well mixed. Divide dough in half. Cover and chill in the refrigerator about 1 1/2 hours or until dough is easy to handle.
  3. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with desired cookie cutters. Place on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or until done. Remove to wire racks; cool.
  4. Sift icing sugar into a bowl, beat in maraschino cherry juice and enough milk until of piping consistency. For spreadable icing, add a little more milk. Stir in a few drops of food coloring, if desired.
  5. Pipe or spread Almond Frosting onto cooled cookies.
  6. Garnish with more colored sugar, dragees or nuts, if desired.

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