Soft Sugar Cookies with Amaretto Buttercream and Apricots

This is post number 3 from the catering that I did for my sweet best friend Gena's baby shower. Gena loves soft sugar cookies with real buttercream and I had to bring these little guys along. The frosting was topped with freeze-dried chunks of apricot and then I sprinkle a few edible gold pearls on each one along with a few sliced almonds. The freeze-dried apricots gave them a fabulous tart-sweet contrast. After they were finished decorating, I added a little flourish of edible gold spray. They turned out stunning and delicious! These would be perfect for a wedding, bridal shower, or any holiday catering event this winter. 

Chef Tess'Almond Soft Sugar Cookies

1 ½ cup butter, softened

 ¾ cup granulated sugar

1 ¼ cup brown sugar

3 large eggs

½ cup milk

1 1/2 tsp almond emulsion

4 1/2 cup Organic All-Purpose Flour

½ tsp. salt

2 tsp. baking powder

Directions: Preheat oven to 375° F.  Wash and sanitize all work surfaces, utensils, and hands before handling raw flour and dough. In a mixer with a paddle attachment, cream butter and sugar until fluffy. Add the eggs one at a time.  Add vanilla and milk. Stir well. Combine the flour mixture with the creamed butter mixture, just until combined. Scoop by rounded Tablespoon onto ungreased cookie sheet or sheet lined with parchment paper. Wash and sanitize all work surfaces, utensils and hands after handling raw flour and dough.  Bake until lightly golden, about 10-13 minutes. Allow cooling on the baking sheet about 10 minutes before transferring to another location. Store in an airtight container. Yield approx. 5 dozen cookies.  

Amaretto Buttercream Frosting

3 cups powdered sugar
½ cup butter, softened
1 tsp. almond extract
3-4 Tbsp. hot water

Directions: In a large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Pipe frosting onto cookies. Top with freeze-dried chunks of apricot and then I sprinkle a few edible gold pearls on each one along with a few sliced almonds. After they were finished decorating, I added a little flourish of edible gold spray. 

There you go!

Always My Very Best,

Your Friend Chef Tess