Ingredients
Scale
- 1 1/4 cups white sugar
- 1 cup butter
- 3 egg yolks
- 1 teaspoon almond extract or clear vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 4 cups confectioner’s sugar
- 1/2 cup butter room temp
- 5 tablespoons milk
- 1 teaspoon almond extract or clear vanilla extract
Instructions
- Preheat the oven to 350 degrees F (180 degrees C) and lightly grease two cookie sheets.
- In a mixing bowl, cream together sugar and butter until smooth. Beat in the egg yolks along with the almond or vanilla extract.
- Slowly add the flour, baking soda, and cream of tartar, mixing until well combined. The dough will be firm, which is normal.
- Scoop the dough into walnut-sized balls and place them on the cookie sheet about 2 inches apart. Do not flatten the balls.
- Bake for 10 to 11 minutes, or until the tops are cracked and just beginning to change color.
Notes
For a more intense flavor, use clear vanilla extract instead of almond extract.
Make sure the butter is at room temperature for easier mixing.
Cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.