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Almond Icebox Cookies

With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. —Elizabeth Montgomery, Allston, Massachusetts
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min.
  • Makes
    10 dozen

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs, room temperature
  • 4 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup finely chopped almonds
  • 2 packages (2-1/2 ounces each) whole unblanched almonds

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts
2 each: 113 calories, 6g fat (3g saturated fat), 23mg cholesterol, 72mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • knollbrookcook
    Jan 4, 2019

    These turned out good but we didn’t think they were anything too special. The dough was a bit soft still even after I had refrigerated overnight. Perhaps add a bit more flour. I did not put the whole almonds on top. A nice plain cookie.

  • susie441
    Jan 29, 2010

    No comment left

  • Rhorowe
    Nov 28, 2007

    No comment left