Almond Cookies Recipe
- 1 cup shortening
- 1/2 cup plus 3 tablespoons sugar, divided
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 tablespoons sliced almonds
- 1. In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- 2. Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each.
- 3. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.
2 each: 100 calories, 6g fat (1g saturated fat), 6mg cholesterol, 20mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
Reviews for Almond Cookies
"Love this recipe. A hit every time. I made some changes though. Instead of a cup of shortening, I used1/2 cup of butter and1/2cup of shortening. I also used 2 tsp of almond extract instead of one. So in love with this recipe that I used it also to cut out Christmas cookies. You can also melt chocolate and cover them. Delicious!"
"Very delicious! Light, not too sweet. Took me 12-13 mins to bake."
"Awesome! They needed more than 9 minutes in the oven, so I just kept watch until the bottoms turned golden brown. They have a nice crispy texture on the outside, and a creamy type texture on the inside. Fantastic. Remind me of the ones my mom used to make as a kid. This is my new recipe!"
"These cookies were easy to make and went well with an afternoon shower I hosted. My children helped make them and enjoyed how simple they were to make."
"This recipe was quick and easy!"
"These are very similar to a shortbread cookie. They crumble too much when trying to form a ball. I would add 2 teaspoons of almond extract, but that would even make them stickier. Also, they only make about 2 dozen, unless you would roll the dough about the size of a marble. They're also not really that good tasting for all the trouble."
"This was a very easy recipe with great results. I made mine larger than 1 inch so had to bake a little longer but they taste great. Next time I think I will put almond chips into the batter as well."
"This recipe is a keeper! These cookie's melt in your mouth! Absolutely delicious!"
"Delicious! I added a little bit more almond extract because I love it!"
"Nice, crisp cookies! I used immitation almond flavoring, and would double it next time I make the cookies - then will only buy pure almond extract. Definitely a keeper."
"This is a really good cookie. It has excellent flavor and the almond slices really had appeal to it. They may look plain but the flavor really is delicious. Will make again."
"I made the recipe as listed, except I made the cookies larger and they were great! My husband loved them. I'm sending the recipe to my daughter. Love them."
"The dough was too soft. I had to use an additional 1/4 cup of flour. Next time I will put the dough in the fridge before baking it. Other than that they were excellent. I will keep making them. Everybody at home loved them."
"Nice although the dough tend to be a bit crumbly...Next time I will try to refrigerate before shaping"
"Great cookies and easy to make."
"These are the best almond cookies I have ever had. I make them every year at Christmas to share with family and friends."