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Almond Cookies Recipe
Almond Cookies Recipe photo by Taste of Home

Almond Cookies Recipe

Publisher Photo
Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. “These crisp cookies have a wonderful almond flavor,” she says.
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling
MAKES: 36 servings

Ingredients

  • 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

Nutritional Facts

1 serving (2 each) equals 100 calories, 6 g fat (1 g saturated fat), 6 mg cholesterol, 20 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Directions

  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.
Originally published as Almond Cookies in Taste of Home December/January 2006, p59

Nutritional Facts

1 serving (2 each) equals 100 calories, 6 g fat (1 g saturated fat), 6 mg cholesterol, 20 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Reviews for Almond Cookies

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 21, 2014

"Very delicious! Light, not too sweet. Took me 12-13 mins to bake."

MY REVIEW
Reviewed Dec. 22, 2013

"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!"

MY REVIEW
Reviewed Aug. 13, 2013

"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."

MY REVIEW
Reviewed May. 26, 2013

"This recipe was quick and easy!"

MY REVIEW
Reviewed Apr. 8, 2013

"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."

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