- 1 cup butter, softened
- 1 cup confectioners' sugar, divided
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup chopped almonds
- 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.
- 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.
Reviews for Buttery Almond Cookies
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"I lost this recipe years ago and here it is...these are awesome I added half vanilla and half almond extract."
"Have made these for years using pecans."
"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."