I came up with this cookie recipe as a way to capture a butter cake popular in my husband's native Netherlands. Almond paste and butter make each melt-in-your-mouth morsel irresistible.
- 1/2 cup butter, softened
- 1/2 cup shortening
- 6 ounces almond paste
- 1-1/3 cups sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- In a large bowl, cream the butter, shortening, almond paste and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture.
- Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.
Originally published as Almond Butter Cookies in Best of Country Cookies 1999, p70
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