Heavenly Almond Cookies #ChristmasCookies #FoodieExtravaganza

These crumbly and buttery shortbread Christmas cookies are topped with sliced almonds and then drizzled with a heavenly eggnog-infused almond glaze.

How do you take an ordinary run of the mill cookie and turn it into something heavenly, without a whole lot of inconvenience or added effort? You simply drizzle a glaze on top. Yes, it’s really that simple. So simple in fact, that I almost feel guilty using it as my third #ChristmasCookiesWeek tip on how to up your holiday cookie baking game. Not only will a glaze make a cookie look prettier but it will also help sprinkles, sanding sugar, or nuts stay in place on a cookie.

For these Heavenly Almond Cookies, I made a simple glaze using a bit of eggnog, after all, it’s that time of year when I seem to almost always have some on hand. Glug, glug. However, if eggnog’s not your thing, you could just as easily use milk, heavy whipping cream, half and half, chocolate milk, water, orange juice, or lemon juice to do the exact same thing. The advantage to using eggnog is that it actually has a lovely flavor already, so it’s like you’re getting all of that extra flavor for free.

So, the next time you’re trying to impress everyone with your cookie swap, cookie exchange, or cookie tray skills, don’t be afraid to try using a glaze. A cup of powdered sugar and a little liquid can do wonders for an otherwise boring cookie. Also, when it comes to decorating, don’t forget that you can always experiment with food coloring, sanding sugars, sea salt, nuts, or sprinkles. I mean, really y’all, who could say no a cookie decoratively topped with almonds and sea salt? I know I couldn’t.

These crumbly and buttery shortbread Christmas cookies are topped with sliced almonds and then drizzled with a heavenly eggnog-infused almond glaze.

Ingredients:

Cookies:

  • 1 Cup Unsalted Butter, Room Temperature
  • 3/4 Cup Granulated Sugar
  • 1/2 Teaspoon Almond Extract
  • 1/2 Teaspoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt

Almonds & Glaze

  • 1/2 Cup Sliced Almonds
  • 1 Cup Powdered Sugar
  • 6 Teaspoons Eggnog
  • 2 Teaspoons Almond Extract
  • Fleur de Sel or Finely Crushed Sea Salt

These crumbly and buttery shortbread Christmas cookies are topped with sliced almonds and then drizzled with a heavenly eggnog-infused almond glaze.

Directions:

Cookies:

  1. Preheat oven to 400 degrees.
  2. In a large bowl, cream the butter and sugar together for 3 minutes on medium speed.
  3. Add the extracts; mix for 1 minute.
  4. In a small bowl, whisk or sift together the flour, baking powder, and salt.
  5. On low speed, slowly add the flour mixture into the wet ingredients a little bit at a time until just incorporated.
  6. Roll the dough into 1-inch balls and place them on a Silpat or parchment paper-lined baking sheet.
  7. Use the bottom of a glass to slightly flatten each cookie.
  8. Bake for 7 minutes.
  9. Allow the cookies to cook for at least a half an hour on a baking rack.

Almonds & Glaze:

  1. Top each cookie with a small pile of sliced almonds.
  2. In a small bowl, whisk together the powdered sugar, eggnog, and almond extract, until completely smooth.
  3. Use a fork to drizzle the glaze onto each cookie.
  4. Sprinkle the top of each cookie lightly with a dusting of Fleur de Sel or finely crushed sea salt.
  5. Allow the glaze to set before storing the cookies between sheets of wax paper in an airtight container.

These crumbly and buttery shortbread Christmas cookies are topped with sliced almonds and then drizzled with a heavenly eggnog-infused almond glaze.

Suggestions:

  • This recipe will yield approximately 2 1/2 dozen cookies.
  • Be careful not to overbake these cookies.
  • Don’t go too crazy with the sea salt on these cookies; a little goes a long way.
  • If the bottom of the glass you are using to flatten the cookies with keeps sticking to the cookies, try greasing it with a tiny bit of butter.

These crumbly and buttery shortbread Christmas cookies are topped with sliced almonds and then drizzled with a heavenly eggnog-infused almond glaze.

Improvements:

  • If you don’t have eggnog on hand, you can replace it with milk, heavy cream, or half and half.
  • Try using Nielsen-Massey Pure Almond Extract in this Christmas cookie recipe.
  • Replace the almond extract in this recipe with lemon, orange, or coconut extract.
  • Instead of using Fleur de Sel or sea salt, use some of this Gold Pearlized Sprinkles Mix to decorate your cookies.
  • Roll each cookie dough ball in granulated sugar before placing it onto the cookie sheet and flattening it with the bottom of a glass.

Heavenly Almond Cookies #ChristmasCookies #FoodieExtravaganza

Heavenly Almond Cookies #ChristmasCookies #FoodieExtravaganza

Ingredients:

    Cookies:
  • 1 Cup Unsalted Butter, Room Temperature
  • 3/4 Cup Granulated Sugar
  • 1/2 Teaspoon Almond Extract
  • 1/2 Teaspoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • Almonds & Glaze
  • 1/2 Cup Sliced Almonds
  • 1 Cup Powdered Sugar
  • 6 Teaspoons Eggnog
  • 2 Teaspoons Almond Extract
  • Fleur de Sel or Finely Crushed Sea Salt

Directions:

    Cookies:
  1. Preheat oven to 400 degrees.
  2. In a large bowl, cream the butter and sugar together for 3 minutes on medium speed.
  3. Add the extracts; mix for 1 minute.
  4. In a small bowl, whisk or sift together the flour, baking powder, and salt.
  5. On low speed, slowly add the flour mixture into the wet ingredients a little bit at a time until just incorporated.
  6. Roll the dough into 1-inch balls and place them on a Silpat or parchment paper-lined baking sheet.
  7. Use the bottom of a glass to slightly flatten each cookie.
  8. Bake for 7 minutes.
  9. Allow the cookies to cook for at least a half an hour on a baking rack.
  10. Almonds & Glaze:
  11. Top each cookie with a small pile of sliced almonds.
  12. In a small bowl, whisk together the powdered sugar, eggnog, and almond extract, until completely smooth.
  13. Use a fork to drizzle the glaze onto each cookie.
  14. Sprinkle the top of each cookie lightly with a dusting of Fleur de Sel or finely crushed sea salt.
  15. Allow the glaze to set before storing the cookies between sheets of wax paper in an airtight container.
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These crumbly and buttery shortbread Christmas cookies are topped with sliced almonds and then drizzled with a heavenly eggnog-infused almond glaze.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#ChristmasCookies

Click on the links below to check out other festive #ChristmasCookiesWeek recipes.

#FoodieExtravaganza

Make sure to check out the many other great #FoodieExtravaganza recipes below. This “Eggnog!” event was hosted by Cookaholic Wife.

Day 1: Crystallized Gingerbread Chocolate Chip Cookies

Day 2: Cranberry Orange Cookies

Day 3: Heavenly Almond Cookies

Day 4: Mexican Chocolate Chip Crinkle Cookies

Day 5: Lemon Ginger Crinkle Cookies




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  • Stacy Rushton

    I completely agree with your tip about glaze, Colleen, but my favorite part of your cookies is the way you use the glaze to attach all those thin slices of almond. I need to be more generous with my nuts next time. Your cookies are so pretty!

  • I completely agree with your tip about glaze, Colleen, but my favorite part of your cookies is the way you use the glaze to attach all those thin slices of almond. I need to be more generous with my nuts next time. Your cookies are so pretty!

    • Stacy, it was a great way to get the nuts to stay put! There’s nothing worse than picking up a cookie and having everything fall off before you even get it to your mouth!

  • These look great – I love the almond glaze decoration on top.

  • nichole l

    These are so pretty!

  • Wendy Klik

    These cookies are just…….Heavenly.

    • Thanks Wendy…I gave them all away but I made sure to try a few first. Yum!

  • Sprinkles make everything better!

    • Except for hot chocolate…they look pretty but they get all weird and mushy…bleck!

  • Jan Thomas

    I just had a too die for almond cranberry and white choc. chunk cookie (with clear almond flavor to the cookie) at an expensive cookie bakery. I am determined to recreate it. I wonder how this dough would do with things mixed in. hmmm. A place to start at least! Thanks for sharing at Celebrate365 Cookie Exchange

    • It’s worth a try! It’s so hard to replicate cookie recipes…to get just the right texture and flavor!

  • Almond is one of my favorite cookie flavors, your recipe does look heavenly!

    • Mine too…I just wish I didn’t live in a nut allergy house…cleanup is always tedious!!!

  • Monika Dabrowski

    I love the fact you’ve added eggnog to the icing, these cookies look so yummy! Pinned and stumbled:) #Fiesta Friday