Home > Recipes > Almond-Edged Butter Cookies

Almond-Edged Butter Cookies Recipe

I know you will love these cookies—everyone does! The light crunchy buttery flavor melts in your mouth.—Diane Nelson, Apple Valley, California

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Almond-Edged Butter Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Almond-Edged Butter Cookies Recipe

Prep: 20 min. + chilling Bake: 10 min./batch

Yield: 90 Servings

20 10 30

Ingredients

1 cup butter, softened
1-1/3 cups plus 6 tablespoons sugar, divided
2 eggs, separated
1/4 cup half-and-half cream
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sliced almonds, toasted and chopped

Directions

In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy. Beat in the egg yolks, cream and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into four 1-1/2-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm.
In a shallow bowl, combine almonds and remaining sugar. In a small bowl, lightly beat egg whites. Unwrap dough; brush with egg whites. Roll in almond mixture, pressing firmly into dough. Cut into 1/4-in. slices.
Place 2 in. apart on lightly greased baking sheets. Bake at 400° for 7-8 minutes or until edges are lightly browned. Remove to wire racks. Store in an airtight container. Yield: about 7-1/2 dozen.

Nutritional Facts 1 cookie equals 56 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 38 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Almond-Edged Butter Cookies in Country Woman Christmas Annual 2008, p69