Here is the deal. After the last few months—well really the last year, I’ve realized I’ve posted so many sweet treats there are to0 many count. I really want to post more “meal-type” recipes on the blog. Yet, here I am again, giving you more cookies! I just can’t help it. They are delicious-nesss, and beautiful, and just so fun to photograph! Try making Pot Roast look this good, I dare you. So, Almond Sugar Cookies with Sweetened Condensed Milk Frosting it is for this perfect Friday! I mean, really, Fridays are just meant for something sweet, so I’ll allow it.
These cookies were kind of an accident of sorts. A little before Easter, Daniel was craving sugar cookies (I told you guys, he was the Cookie Monster in another life). Since I didn’t buy cookies from the store, I whipped up some of Marilyn’s Soft Sugar Cookies and frosted them with my newly-minted, sweetened condensed milk frosting. It’s the same frosting I use for Pineapple Coconut Carrot Cake. Wow, you guys, it’s like peanut butter and jelly, they are the perfect match! I brought the leftover cookies to work. My office mate, Cindy, LOVED THEM and made them for her kids Easter weekend. Another big hit! Settled, I am posting this recipe on my sugar-high blog. I don’t even care.
And really, how beautiful are they? I am kind of loving decorating my cookies with all things REAL. Fresh edible flowers (yes plz), a sprinkling of beet powder (totes adorbs), and some toasted almond slices ( I love you, mean it). It just brings these cookies to the next level, which I believe, is the perfection level. I really loved the texture of the sliced almonds. They add a nice, soft, crunch to a very soft, fluffy cookie. I am a texture girl, it really matters to me! These cookies are seriously laced with enough almond extract so that it’s not necessary, just beautiful.
It’s the almond extract that makes these cookies amazing. It’s my favorite extract and my favorite nut—hands down. It adds such a rich warmth that you are not going to want to skip it. Whenever I make these cookies, I use butter. However, the original Marylin’s Soft Sugar Cookies uses Crisco. I just prefer real ingredients. The butter makes the cookies only SLIGHTLY stiffer than Marylin’s but not by much. Plus, I mean, BUTTER, how can you go wrong?
I hope your Friday/weekend is wonderful! I’m really looking forward to having a relaxing weekend. My plans include cooking up some of my favorite meals, taking lots of pictures, and having some shoulder time with my Cookie Monster. Kind of perfect isn’t it? I probably need to do some yard work. I may plant some flowers in the front yard if the mood hits, right? Whatever I’m doing, I’m thinking the priority is to get some sleep! I’m talking breakfast in bed and a Disney movie. My idea of a perfect morning.
What are your plans this weekend?!?! Lots of rest or go, go, go? If your plans include making these cookies, be sure to tag @oliveandartisan on Instagram, so I can see all the prettiness!
Almond Sugar Cookies with Sweetened Condensed Milk FrostingPrint Recipe
- -For the cookies-
- 1 1/2 cups butter
- 2 cups sugar
- 2 teaspoons almond extract
- 4 eggs
- 4 3/4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- -for the frosting-
- 2 cups butter, unsalted
- 1 teaspoon almond extract
- pinch of salt
- 1 14-ounce can sweetened condensed milk
- 1 1/2 cups powdered sugar
-For the cookies-
In a standing mixer with a paddle attachment, cream the butter, sugar, almond extract, and eggs together until well-mixed and fluffy. In a separate bowl, sift the dry ingredients together, and add to the creamed butter mixture. Beat together on medium-high for another 2 minutes.
Cover the bowl with plastic wrap and chill for one hour.
Preheat the oven to 350 degrees.
On a well-floured surface, roll out the dough about 1/3-inch thick. Using cookie cutters, cut out the dough, and bake on a parchment-lined (or use a silicone baking mat liner) cookie sheet for 6-8 minutes. Bake until cookies have just set and have lost their shine. Do not let them brown.
-for the frosting-
In a standing mixer with the whisk attachment on high speed, whip butter, almond extract, and salt together until the color becomes pale, about 5 minutes. Scrape down the sides of the bowl. Reduce mixer speed to medium, and slowly drizzle the sweetened condensed milk into the butter. Whip for another minute, and then slowly add the powdered sugar. Whip mixture again until smooth and combined.
Frost your cookies generously 🙂