Almond Sandies Recipe
Almond Sandies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Buttery, rich and delicious, these classic almond sandies are my husband's favorite cookie and very popular wherever I take them. —Joyce Pierce, Caledonia, Michigan
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup slivered almonds

Directions

Preheat oven to 300°. Cream butter and sugar until light and fluffy. Beat in extract. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds.
Drop by level tablespoonfuls onto ungreased baking sheets. Bake until edges are lightly browned, 22-24 minutes. Cool for 1-2 minutes before removing to wire racks. Yield: about 4 dozen.
Test Kitchen Tip
  • Sandies are a great shortbread style cookie. Creaming the butter and sugar is key to success with these cookies. Be patient, this can take a few minutes to get it just right.
  • Originally published as Almond Sandies in Taste of Home June/July 1997, p54

    Nutritional Facts

    1 cookie: 74 calories, 4g fat (2g saturated fat), 10mg cholesterol, 58mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

    • 1 cup butter, softened
    • 1 cup sugar
    • 1 teaspoon almond extract
    • 1-3/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup slivered almonds
    1. Preheat oven to 300°. Cream butter and sugar until light and fluffy. Beat in extract. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds.
    2. Drop by level tablespoonfuls onto ungreased baking sheets. Bake until edges are lightly browned, 22-24 minutes. Cool for 1-2 minutes before removing to wire racks. Yield: about 4 dozen.
    Test Kitchen Tip
  • Sandies are a great shortbread style cookie. Creaming the butter and sugar is key to success with these cookies. Be patient, this can take a few minutes to get it just right.
  • Originally published as Almond Sandies in Taste of Home June/July 1997, p54

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    Reviews forAlmond Sandies

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    MY REVIEW
    DoggieMom2 User ID: 5596773 15275
    Reviewed Jul. 24, 2013

    "Makes a very crisp, very light cookie. Tastes very buttery and yummy. Can't go wrong with this recipe!"

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