Italian Almond Cookies
These cakey, almondy bites taste like anything BUT a beginner’s recipe.
Little Sous Tips:
—Safety first! Adult supervision is recommended for steps using the oven, and for glazing the warm cookies. Be sure that the cookies are cool enough to handle (or use a kitchen towel while dipping).
—Make dough balls that are similar in size so that the cookies bake evenly and in the same amount of time.
—Experiment! A plain cookie is like a blank canvas. Choose your favorite flavor between vanilla and almond extract. You can use your nose to activate your sense of taste by smelling what’s inside the bottles.
—Have fun! Coming together around meals is a time for sharing, listening and trying new things.
For the cookies
- 4 cups all-purpose flour
- 1 cup refined sugar
- ½ cup whole milk
- 2 large eggs
- 1 tablespoon baking powder
- ¾ cup canola oil
- 1 tablespoon almond or vanilla extract
- (+ your favorite sprinkles!)
For the glaze
- 2 cups powdered sugar
- 2 ½ teaspoons extract (use the same flavor that you're using in the cookie dough)
- 1 tablespoon warm water, more as needed
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Starting with the wet ingredients, add the milk, oil, extract, and eggs to a bowl and mix with an electric mixer. Then add the flour, baking powder, and sugar, mixing until the dough is just combined. (It will be thick!)
Using a teaspoon or a small-sized ice cream scoop, make a 1-inch ball of dough and place it on the cookie sheet. Bake for 8-10 minutes (they will not brown on the tops, only slightly on the bottom).
While the cookies are baking, make the glaze. In a small bowl, add the powdered sugar, extract, and warm water, and combine until the mixture is thick and smooth. If you need to add more water, do so one tablespoon at a time until it comes together. The consistency should be thick, like honey.
Remove the cookies from the oven and let them sit until they’re cool enough to handle, about 5 minutes. Dip the tops of the warm cookies in the glaze, then immediately add sprinkles while the glaze is still wet. Enjoy!