- 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 forButtery Almond Cookies
"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."