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Almond-Edged Butter Cookies

 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 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 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 McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sliced almonds, toasted and chopped


  • 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.

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Almond-Edged Butter Cookies (continued)

Nutritional 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.