Ingredients for Pink Sweeties Pretty Pink Almond Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Cream Of Tartar
- ½ teaspoon salt
- Powdered Sugar
- Half And Half
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How to Make Pink Sweeties Pretty Pink Almond Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon almond extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Add a few drops of red food coloring to one half of the dough and gently swirl it into the plain dough for a pretty pink and white marble effect.
- Thoroughly chill the dough for at least 2 hours (or preferably overnight). Once chilled, roll the dough into 1-inch balls.
- Place the dough balls onto ungreased baking sheets, leaving about 2 inches between each cookie. Gently flatten each ball slightly with a fork or the bottom of a glass.
- Bake for 12-14 minutes in a preheated 350°F (175°C) oven, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the glaze. Whisk together 1 cup powdered sugar with 2-3 tablespoons milk or lemon juice until smooth. Add a few drops of pink food coloring for a more intense pink color (optional).
- Once the cookies are completely cool, drizzle the glaze over the top. Let the glaze set completely before storing.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
57g
Fat
17g
Carbs
8g
