there is something about valentine's to me that just screams sugar cookies! even more so then christmas. maybe it is because i get to decorate them with all my favourite shades of pink, white & red. give me ALL the heart shaped sprinkles this time of year!
this almond sugar cookie features a hint of bob's red mill's super-fine almond flour for a little added texture & almond extract for that classic sugar cookie flavour. the hardest part here is trying not to eat all the cookie dough before you bake it! i speak from experience. piped with colourful buttercream swirls makes this the prettiest sugar cookie. almost too pretty to even eat.. okay almost.
happy valentine's!!!
ingredients
- 2 cups bob's red mill all-purpose flour
- 1/2 cup bob's red mill super-fine almond flour
- 1/2 teaspoon salt
- 3/4 cups unsalted butter, softened
- 3/4 cups granulated sugar
- 1 large egg, whisked
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- pink & red buttercream, for decorating
- pink & red sprinkles, for decorating
directions
- in a large mixing bowl sift together the flours & salt.
- in a separate large mixing bowl cream together the butter & sugar until fluffy, about 2 minutes. add the egg followed by the extracts. beat until combined.
- slowly add in the flour & mix until dough comes together. transfer onto a lightly floured surface, shape into a disc & wrap in plastic wrap. refrigerate for a minimum of 2 hours or overnight.
- when ready to roll out preheat oven to 350(f) degrees. line 2 baking sheets with parchment paper.
- on a lightly floured surface roll out dough to 1/2-inch thick. using a heart shaped cookie cutter, cut dough into cookies & transfer to prepared baking sheets.
- bake for 10 to 12 minutes, until the edges just begin to turn golden. let cool completely before frosting.
- when ready to decorate, pipe various size dollops using pink & white buttercream. finish with sprinkles & enjoy!
this post was created in partnership with bob’s red mill!