Almond Heart Sugar Cookies – a delicious recipe with Crisco, Sugar, u00bc, Almond Extract, Egg, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream the sugars, Crisco and extract. Add the egg and milk. Mix well. Sift together the dry ingredients and mix into the sugar mixture. Refrigerate the dough for about an hour.
2
Roll the dough on a surface that is floured with a mixture of 2 parts flour and 1 part powdered (confectionery) sugar. Roll the dough until it is about 1/4 inch thick. I used a little 2-inch heart cookie cutter from a Pampered Chef set that I have.
3
I used a basic egg glaze for the red color: 1 egg yolk and a teaspoon of water and a good many drops of red food dye. Some of the cookies were also adorned with red sugar crystal sprinkles and some colored jimmies.
4
Bake at 375 degrees for about 5-7 minutes. Allow the cookies to cool for a few minutes on the pan before removing them. Then enjoy! Be careful if you use a small cookie cutter like I did, because these are bite-sized and hence they left the bowl in handfuls.
494
kcal
Calories
4
g
Fat
110
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Crisco, 3/4 cups Sugar, 1/4 cups Brown Sugar, 1/2 teaspoons Almond Extract, and more.
Yes, Almond Heart Sugar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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