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Butter Almond Cookies

 Butter Almond Cookies
Tender and toasty, these buttery almond bites were a winner with our taste testers. —Jeanette Meidal, Savage, Minnesota
48 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 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 McCormick® Pure Almond Extract
  • 1/4 cup sliced almonds


  • 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.

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Butter Almond Cookies (continued)

Nutritional Facts: 1 cookie equals 69 calories, 4 g fat (3 g saturated fat), 16 mg cholesterol, 73 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.