Powdered Sugar Cookie
Delicious powdered sugar cookies featuring a buttery, nutty flavor with hints of vanilla and almond, perfect for festive occasions or sweet treats with family and friends.
Ingredients
Instructions
- Cream the butter and shortening together; add the powdered sugar and continue creaming until well blended.
- Add the egg, vanilla, and almond extract to the creamed mixture and beat thoroughly.
- Sift together the flour, soda, and cream of tartar; gradually add to the wet mixture and mix well.
- Stir in the nuts.
- Drop spoonfuls of the dough onto an ungreased baking sheet.
- Bake at 400°F (200°C) for 10 minutes.
- While still hot, roll the cookies in powdered sugar.
Tips & Substitutions
For a lighter cookie, consider using half butter and half shortening for a rich flavor with less density. If you're short on nuts, you can substitute with chocolate chips or dried fruit for a different texture. Make sure to sift the powdered sugar well to avoid clumps. Additionally, chilling the dough for 30 minutes before baking can help the cookies maintain their shape.
Serving Suggestions
These powdered sugar cookies are perfect for holiday gatherings or as a sweet treat with afternoon tea. They pair beautifully with My Hot Chocolate Mix for a delightful dessert experience. Serve them alongside fresh fruit or a light salad, such as Barbara'S Strawberry Salad, for a refreshing contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. Reheat in a 350°F (175°C) oven for a few minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Powdered Sugar Cookie contains roughly 1646 calories, with 22g protein, 253g carbohydrates, and 65g fat. It is an excellent source of protein (43% of the Daily Value), potassium (40% of the Daily Value), and iron (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of oleo?
Yes, you can substitute margarine for oleo in this recipe. However, keep in mind that margarine may alter the flavor slightly. For the best results, choose a stick margarine that contains at least 80% fat, similar to butter or oleo.
What can I do if my dough is too sticky?
If your dough feels too sticky, try adding a little more flour, one tablespoon at a time, until it reaches a manageable consistency. You can also chill the dough in the refrigerator for 30 minutes, which will help firm it up before baking.
Can I omit the nuts if I have allergies?
Absolutely! You can simply leave out the nuts if there are allergies or preferences. For added flavor and texture, consider incorporating ingredients like coconut flakes or a sprinkle of cinnamon in their place.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).