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Spiced German Cookies

Spiced German Cookies

These buttery spice cookies are a cross between sugar cookies and gingerbread, creating the best of both worlds.

Ingreadient

• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon each ground cardamom, coriander, cinnamon and cloves
• 1/2 teaspoon salt
• 3/4 cup slivered almonds

Direction

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture.
2. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Decorate tops with almonds, pressing to adhere.
4. Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool.