Nutty, buttery and a bit boozy, these festive cookies ... of the almond flavor and pillowy texture of an Italian pignoli cookie, this recipe calls for brushing them with rum-infused butter twice ...

Unsalted Butter: Since we melt the butter ... that extra egg yolk gives the cookies that chewy texture. Vanilla extract ...

These buttery almond cookies, infused with lemon, are simultaneously crisp (from the butter) and chewy (currants), an unusual feat for a cookie. They're made with all-purpose flour and almond ...

For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, butter, vanilla, and almond extract on medium until smooth and fluffy, about 2 minutes. Add the eggs ...

Almond extract. This is the key flavoring in the cookies and glaze. Use pure, not imitation, extract for the best flavor. Butter. You’ll need 1 stick of unsalted butter. Eggs. Three large eggs give ...

Cream butter, dry pudding mix, and sugar in a large mixing bowl till creamy. Beat in eggs, vanilla, and almond extract. Stir in the flour, baking powder, and salt. Press dough into the bottom of a ...