Iced Almond Gems

It’s 10 to 12, Christmas night. I am just finishing up the last of the apple cider, breaking out the wine momentairly. 4 litres of turkey stock is cooling on the counter. Thoughts of turkey buns are not far off.

Surrounded by baking, that is the one thing that I did not have on my to do list,  thanks to the Cookie Exchange we had earlier in the week. It was fantastic having everyone down, we had a lot of great laughs and everyone went home with overflowing bags of goodies.

First I was going to make Rosettes. Then after seeing some great posts from my friend Annapet over at The Daily Palette, I  changed my mind to Macarons. Being that is was days before Christmas,  work got super busy and all ideas went out the window. Short on time I decided to go with one of my go to cookie recipes that is quick, tastes fabulous and is not a common one that anyone else would make, I choose the Iced Almond Gems.

Iced Almond Cookies

Iced Almond Gems

2 1/2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of salt

3 eggs

1/2 cup of sugar

1/2 cup of canola oil

1 teaspoon vanilla

1/2 teaspoon of almond extract


Icing Recipe

1 cup of icing sugar

1/4 teaspoon of almond extract

2 – 4 teaspoons of water

Combine until smooth.


Grease 2 cookie sheets and set aside. In a bowl stir the flour, baking powder and salt together. Set aside.

In a large mixing bowl beat the eggs, sugar, oil, vanilla and almond extract with an electric mixer until combined. Beat in the flour mixture until combined.

Iced Almond Cookies

Using about a teaspoon of dough, roll into a ball; and place on the cookie sheet placing 1 inch apart. Bake at 350 degrees for about 10 minutes or until lightly golden. Move to a wire rack to cool.

Frost with icing and decorate with sprinkles. Let dry.

Iced Almond Cookies










I hope everyone had a fantastic Christmas filled with great food and wonderful company!


This cookie is entered into the EatInEatOut Christmas in July Cookie Contest.


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