Almond Sugar Cookies


It’s a good thing I walked 7 miles today because I have eaten about a bazillion of these stupid, ridiculously tasty cookies today.  These just became one of my favorite cookies ever, I think.  Hubby likes them a lot, too.  They aren’t sickeningly sweet like some sugar cookies that can send you into a sugar coma.  They are soft, which is how I like my sugar cookies.  They are easy to make, too, which could end up being a major detriment to my post-surgery recovery if I don’t want to look like a dough girl at my final check up in 2 and a half weeks.  To combat the calories, I’m planning to do a nice hike tomorrow with The Stinker and Hubby on a low-elevation trail that should be clear of ice and snow and hopefully not muddy.  That should be a little bit more rigorous than sidewalks and treadmills!  And a nice change of pace from the gym.

Almond Sugar Cookies (makes 18 large cookies)

2 eggs

2/3 cup total cream cheese and vegetable oil (I use about 2-3 tablespoons of cream cheese and the rest vegetable oil)

1 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon grated lemon rind

1 cup sugar

2 cups white flour

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sliced almonds


2 tablespoons sliced almonds

2 tablespoons sugar

In a large bowl or stand mixer beat the eggs with the cream cheese and oil until smooth.  Add the almond and vanilla extracts, lemon rind, and sugar.  Beat until light and creamy.  Slowly add in the dry ingredients, adding the almonds last and gently incorporating into the dough so you don’t crush them to tiny bits.  The dough should be a little stiff, but still a little bit sticky.

Grease a cookie sheet and scoop heaping tablespoonfuls of cookie dough onto the baking sheet.  Sprinkle sliced almonds on top of the cookie mounds.  Grease the bottom of a cup or other object with a smooth bottom (I use my 1 cup measuring cup) and dip in the topping sugar.  Press onto each cookie, re-dipping in the sugar as needed, to flatten each cookie until it is about 1/4 inch thick.  Bake at 400 degrees F for 5 minutes, or until the edges of the cookie just begin to turn brown.  Remove from the cookie sheet immediately and place on a wire rack to cool.  Then try not to eat them all.  I find that nearly impossible.

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