Classic cut-out sugar cookies get a flavor boost when almonds are added to create Almond Sugar Cookies. The flavor is familiar but elevated, comforting, and delicious. I decorated mine to look like Christmas trees, but feel free to make any cookie shape(s) you desire.
Begin by preparing the cookie dough. In a food processor, pulse the toasted almond until finely ground.
In a large bowl whisk together the ground almonds, flour, baking soda, and salt. Set aside.
In a stand mixer with the paddle attachment, cream together the butter, sugar, egg, vanilla, and lemon zest.
Once combined, add half of the dry ingredients. Begin mixing to incorporate. Then add the remaining dry ingredients and mix until just combined.
Refrigerate the dough for at least three hours or overnight.
After your dough has chilled, preheat your oven to 350 degrees F.
On a lightly floured surface, roll out about half of the dough to a 1/4-inch thickness, depending on your preference. Cut out the dough using a tree-shaped cookie cutter.
Transfer each cut-out to an ungreased cookie sheet. Bake for 8-10 minutes or until the first sign of browning appears on the surface of the cookies. Remove from the oven and transfer the cookies to a cutting board or your countertop to cool completely.
Repeat the process with the second half of the dough. Any dough scraps can be reformed into a ball and re-rolled.
While the cookies cool, prepare your frosting. With a mixer, cream together the vegetable shortening and butter. Slowly add the confectioners' sugar, one cup at a time. Mix in the vanilla and almond extract. Add milk as needed for a smoother consistency. Divide the frosting into smaller bowls and add gel food coloring to achieve the desired colors.
Place the frosting in a piping bag fitted with a round tip.
To create the frosting design, pipe dots of frosting along the bottom of the tree. Using a butter knife, press into the dot near the middle. Press and pull to spread the dot up the cookie. Repeat by piping another row of dots above the previous one and then spread the new row like before. Continue until you reach the top of your tree. (Reference photos in the blog post for a better example of this technique.)
Allow the frosting to set before packing and storing the cookies in an airtight container.
Notes
*It is likely that you'll have some extra frosting. For me, this isn't a bad thing as there's always a cookie that needs decorating. If you want to avoid any excess, you may want to cut this recipe in half.