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Almond Icebox Cookies

 Almond Icebox Cookies
"With a roll of this cookie dough on hand, I can serve freshly-baked cookies in a snap," says field editor Elizabeth Montgomery of Allston, MA
60 ServingsPrep: 20 min. + chilling Bake: 10 min.


  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 4 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup finely chopped almonds
  • 2 packages (2-1/2 ounces each) whole unblanched almonds


  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Combine the
  • flour, cinnamon and baking soda; gradually add to creamed mixture
  • and mix well. Fold in chopped almonds. Shape into two 15-in. rolls;
  • wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased
  • baking sheets; top each with a whole almond. Bake at 375° for
  • 8-10 minutes or until edges begin to brown. Remove to wire racks to
  • cool. Yield: 10 dozen.
Nutritional Facts: 1 serving (2 each) equals 113 calories, 6 g fat (3 g saturated fat), 23 mg cholesterol, 72 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.