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

Buttery Almond Cookies Recipe

Publisher Photo
"My husband loves these cookies," says Elaine Anderson of Aliquippa, Pennsylvania. "They have an old-fashioned flavor that goes well with a cup of tea. Plus they're simple to put together."
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling
MAKES: 24 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup chopped almonds

Nutritional Facts

1 serving (2 each) equals 148 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 77 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls.
  2. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 13-16 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar. Yield: about 4 dozen.
Originally published as Buttery Almond Cookies in Quick Cooking March/April 2002, p9

Nutritional Facts

1 serving (2 each) equals 148 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 77 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Buttery Almond Cookies

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 30, 2013

I lost this recipe years ago and here it is...these are awesome I added half vanilla and half almond extract.

MY REVIEW
Reviewed Dec. 21, 2010

Have made these for years using pecans.

MY REVIEW
Reviewed Dec. 16, 2010

These were very easy to make. Very similar to the Nutty Nougat cookies Archway use to make. The batter was crumbly but once you squeezed it in your hand it made it easy to roll into balls. I used finely ground cashews.

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