Roll these cookies a little thick and cook them until barely golden on the bottom and you have the perfect sugar cookie!

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Recipe Summary

Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large mixing bowl, mix together flour, sugar, salt, and baking powder. /Mix in shortening. Once the shortening is well blended, stir almond flavoring and milk into the dough at the same time, followed by eggs. Roll out dough onto a floured surface, using a floured rolling pin. Roll the dough thick. Cut out cookies and arrange them on a cookie sheet.

  • Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or just until bottom is golden.

Nutrition Facts

163 calories; protein 2.4g; carbohydrates 22.6g; fat 7g; cholesterol 12mg; sodium 124mg. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/14/2003
These cookies were delicious but they didn't taste exactly like sugar cookies because of the almond extract. I think vanilla would work much better. Read More
(94)

Most helpful critical review

Rating: 1 stars
02/06/2005
Not sure what was different for me but these were terrible. I thought the ingredients were unusual but followed others advice substituting Vanilla for Almond and rolling a bit thinner. They taste like cardboard. If you only are looking for appearance then these are great just don't eat them. Read More
(28)
42 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 8
  • 1 star values: 7
Rating: 4 stars
02/13/2003
These cookies were delicious but they didn't taste exactly like sugar cookies because of the almond extract. I think vanilla would work much better. Read More
(94)
Rating: 5 stars
03/23/2006
I substituted 4 cups of the white flour for whole wheat flour they puffed up nice and thick like little cookie biscuits. Wonderful! My family raved about them. My mom took them to work and all her co-workers loved them. Read More
(62)
Rating: 4 stars
01/06/2004
I thought that this recipe was pretty tasty. I might consider substituting clear vanilla for the almond as I discovered that some people have an aversion to almond. Who knew? The dough is easy to work with -- made beautiful cookies and came out looking lovely. Read More
(61)
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Rating: 1 stars
02/06/2005
Not sure what was different for me but these were terrible. I thought the ingredients were unusual but followed others advice substituting Vanilla for Almond and rolling a bit thinner. They taste like cardboard. If you only are looking for appearance then these are great just don't eat them. Read More
(28)
Rating: 5 stars
02/12/2008
My new favorite! These were very tender and lightly sweetened. I used butter flavored shortening and vanilla (instead of almond). Yummy! Read More
(26)
Rating: 4 stars
04/07/2004
thes cookies were wonderful! i substituted vanilla for the almond extract and topped them with a buttercream icing and sprinkles. my husband loved them!!!! Read More
(21)
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Rating: 3 stars
02/13/2004
I halved this recipe but found that I needed to add a lot more milk to it. I also found that the cookies puffed up a bit more than I thought; I would recomend rolling the dough quite thin. Read More
(16)
Rating: 4 stars
02/14/2008
These were very good. I used vanilla instead of almond extract. Nice and soft very tasty! Read More
(13)
Rating: 5 stars
02/20/2007
These were amazing! turned out excellent when my sister made them for valentines day! so soft and yummy! Read More
(12)
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