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Almond-Edged Butter Cookies
I know you will love these cookies—everyone does! The light crunchy buttery flavor melts in your mouth.—Diane Nelson, Apple Valley, California
90 Servings
Prep: 20 min. + chilling Bake: 10 min./batch
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.
© Taste of Home 2013
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Almond-Edged Butter Cookies
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Nutrition 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.
© Taste of Home 2013