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By Karin Calloway
Almond-Glazed Sugar Cookies
My friends and neighbors often refer to me as their “chef next door,” since I’m the go-to girl for all of their culinary questions. While I enjoy teaching them a new cooking method or sharing a no-fail recipe, I’ve learned a thing of two from them as well. In fact, my neighbor, Barbara Mysona, passed along her holiday sugar cookie recipe years ago and it soon became my favorite.
Barbara’s dough doesn’t use butter, as many traditional sugar cookie recipes do. She uses margarine, making the dough particularly easy to roll out. The dough needs to chill for at least 30 minutes before rolling, but rolls out easily on a lightly floured work surface. The dough also freezes beautifully, or can be prepared a day before rolling and baking. Once the cookies are cut, any scraps of dough can be rolled again with the next batch.
A sweet almond glaze takes Barbara’s sugar cookies over the top, and glazing the cookies is much easier than icing them. I simply prepare the glaze in a shallow baking dish or pie plate and dip each cookie in the glaze. You can add your favorite food colorings to the glaze, using blue for Chanukah cookies or red and green for Christmas. If you’d like to add decorative sprinkles, do so just after dipping the cookies, before the glaze sets.
Makes approximately 3 dozen cookies.