Publisher Photo
Publisher Photo
I found this recipe in a magazine years ago and have shared it with family and friends many times since. These slightly sweet crisp cookies bring a flavorful ending to any meal.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup finely chopped almonds
  • Additional confectioners' sugar

Directions

In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork.
Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar. Yield: 5 dozen.
Originally published as Crisp Almond Cookies in Best of Country Cookies 1999, p57

Nutritional Facts

2 each: 127 calories, 9g fat (3g saturated fat), 8mg cholesterol, 70mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup finely chopped almonds
  • Additional confectioners' sugar
  1. In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds.
  2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork.
  3. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar. Yield: 5 dozen.
Originally published as Crisp Almond Cookies in Best of Country Cookies 1999, p57

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