Ingredients

The following ingredients have 21 Servings
  • 1 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 tablespoons greek yogurt
  • 2 1/3 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 2 cups powdered sugar
  • 6 tablespoons half and half
  • 1/4 teaspoon almond extract
  • food coloring (red and white)
  • nonpareils

Instruction

  • Preheat oven to 375 degrees.
  • In a large bowl, cream butter and sugar. Add egg and mix. Add vanilla, almond extract, and greek yogurt and beat until smooth and creamy.
  • In a medium bowl, mix flour and baking soda. Gradually add dry ingredients to the batter and mix until combined.
  • Place tablespoon sized balls of dough into each section of a well-greased mini donut baking pan. Press the dough around the donut mold.
  • Bake for 7-8 minutes, and allow to cool for another 7-8 minutes in the pan before removing. To remove, gently twist the donut to loosen the edges. Turn the pan upside down and give it a firm whack on the counter… they should come tumbling out!
  • To make the glaze, whisk together the powdered sugar, half and half and almond extract. I used a tiny drop of red food coloring, and also a bit of white to make a nice soft pink color.
  • Dip the cooled sugar cookie donuts into the glaze and allow the excess to drip back into the bowl before placing them on a cooling rack. Sprinkle with nonpareils while the glaze is still wet.