Chewy Almond Cookies
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
YIELD: 4 dozen.
My children and grandchildren adore these old-fashioned cookies, and they make a good unfrosted choice for a holiday cookie plate. But they’re wonderful year-round, too—I even keep unbaked dough in my freezer so I can whip up a batch whenever my family comes for a visit. —Betty Speth, Vincennes, Indiana
Ingredients
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3 tablespoons butter
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1 cup packed brown sugar
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1 large egg, room temperature
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1/4 teaspoon vanilla extract
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1/4 teaspoon almond extract
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1-1/2 cups all-purpose flour
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1/4 teaspoon baking soda
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1/4 teaspoon ground cinnamon
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1/2 cup sliced almonds
Directions
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1.
In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and extracts. Combine the flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-in. rolls; wrap and refrigerate overnight.
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2.
Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Sprinkle with almonds.
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3.
Bake 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.
Nutrition Facts
2 cookies: 80 calories, 2g fat (1g saturated fat), 11mg cholesterol, 30mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
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