Butter Almond Cookies Recipe

Butter Almond Cookies Recipe
Butter Almond Cookies Recipe photo by Taste of Home
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Butter Almond Cookies Recipe

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Tender and toasty, these buttery almond bites were a winner with our taste testers. —Jeanette Meidal, Savage, Minnesota
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 2 packages (3 ounces each) cream cheese, softened
  • 6 tablespoons butter, softened, divided
  • 1 egg, separated
  • 2 cups Quick Cookie Mix
  • 3/4 cup sugar
  • 2 teaspoons almond extract
  • 1/4 cup sliced almonds

Directions

In a large bowl, beat the cream cheese, 5 tablespoons butter and egg yolk until smooth. Add cookie mix and mix well.
Turn dough onto a lightly floured surface; knead 15-20 times or until smooth. Roll into a 12-in. square. Spread remaining butter to within 1/2 in. of edges.
Combine sugar and extract; sprinkle over half of the dough. Fold dough over sugar mixture; pinch edges to seal. Lightly beat egg white; brush over top of dough. Sprinkle with almonds.
Place on a greased baking sheet. Bake at 375° for 20-25 minutes or until lightly browned. Remove to a wire rack to cool.
Transfer to a cutting board. Cut widthwise with a serrated knife into 1/2-in. slices; cut each slice in half lengthwise. Store in an airtight container. Yield: 4 dozen.
Originally published as Butter Almond Cookies in Simple & Delicious December/January 2011, p85

Nutritional Facts

1 cookie: 69 calories, 4g fat (3g saturated fat), 16mg cholesterol, 73mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 2 packages (3 ounces each) cream cheese, softened
  • 6 tablespoons butter, softened, divided
  • 1 egg, separated
  • 2 cups Quick Cookie Mix
  • 3/4 cup sugar
  • 2 teaspoons almond extract
  • 1/4 cup sliced almonds
  1. In a large bowl, beat the cream cheese, 5 tablespoons butter and egg yolk until smooth. Add cookie mix and mix well.
  2. Turn dough onto a lightly floured surface; knead 15-20 times or until smooth. Roll into a 12-in. square. Spread remaining butter to within 1/2 in. of edges.
  3. Combine sugar and extract; sprinkle over half of the dough. Fold dough over sugar mixture; pinch edges to seal. Lightly beat egg white; brush over top of dough. Sprinkle with almonds.
  4. Place on a greased baking sheet. Bake at 375° for 20-25 minutes or until lightly browned. Remove to a wire rack to cool.
  5. Transfer to a cutting board. Cut widthwise with a serrated knife into 1/2-in. slices; cut each slice in half lengthwise. Store in an airtight container. Yield: 4 dozen.
Originally published as Butter Almond Cookies in Simple & Delicious December/January 2011, p85

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