Print Options
Back to
Butter Almond Cookies >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Butter Almond Cookies
Tender and toasty, these buttery almond bites were a winner with our taste testers. —Jeanette Meidal, Savage, Minnesota
48 Servings
Prep: 20 min. Bake: 20 min. + cooling
Ingredients
2 packages (3 ounces
each
) cream cheese, softened
6 tablespoons butter, softened,
divided
1 egg,
separated
2 cups
Quick Cookie Mix
3/4 cup sugar
2 teaspoons almond extract
1/4 cup sliced almonds
Directions
In a large bowl, beat the cream cheese, 5 tablespoons butter and egg
yolk until smooth. Add cookie mix and mix well.
Turn dough onto a lightly floured surface; knead 15-20 times or until
smooth. Roll into a 12-in. square. Spread remaining butter to within
1/2 in. of edges.
Combine sugar and extract; sprinkle over half of the dough. Fold
dough over sugar mixture; pinch edges to seal. Lightly beat egg
white; brush over top of dough. Sprinkle with almonds.
Place on a greased baking sheet. Bake at 375° for 20-25 minutes
or until lightly browned. Remove to a wire rack to cool.
Transfer to a cutting board. Cut widthwise with a serrated knife into
1/2-in. slices; cut each slice in half lengthwise. Store in an
airtight container. Yield: 4 dozen.
© Taste of Home 2013
2 of 2
Butter Almond Cookies
(continued)
Nutrition Facts:
1 cookie equals 69 calories, 4 g fat (3 g saturated fat), 16 mg cholesterol, 73 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.
Diabetic Exchanges:
1 fat, 1/2 starch.
© Taste of Home 2013