4 ½ cups flour
1 tsp. Baking soda
1 tsp. Cream of tartar
1 tsp. Salt
1 cup butter
1 cup powdered sugar
1 cup sugar
1 cup cooking oil
2 eggs
2 tsp. Almond extract
In a medium mixing bowl stir together flour, baking soda, cream of tartar, salt and set aside. In a large mixing bowl beat butter with an electric mixer on medium low speed until smooth. Add powdered sugar and sugar. Beat on medium speed until fluffy. Add oil, eggs, and almond extract and beat just until combined. Mix in dry ingredients. Cover and chill dough about 30 minutes. To shape cookies, roll rounded teaspoons of dough into balls. The dough will be soft. Arrange balls on ungreased cookie sheets. With the bottom of a glass, dipped in sugar, gently flatten the balls to about ¼ inch thickness (not to thin). Bake in 350 oven for 10-12 minutes or until edges are light brown. Cook on wire rack.
Frost with almond sugar frosting:
FROSTING:
½ cup butter
½ tsp. Almond extract
½ tsp. Vanilla extract
2 ½ to 3 ½ cups powdered sugar
3 Tblsp. Cream or milk
Crushed candy canes or peppermint candies
Beat the butter until fluffy. Add the extracts. Alternately add the powdered sugar and cream or milk. Beat until smooth. Spread on cooled cookies and sprinkle the chopped candy over the frosting.
*We actually found that if you take the cookie and dip it upside down into the candy, it is much easier than to sprinkle it on top. Also, these are meant to be smaller cookies, not sugar cookie size.
