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Chewy Almond Cookies

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
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    4 dozen

Ingredients

  • 3 tablespoons butter
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup sliced almonds

Directions

  • 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.
  • Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Sprinkle with almonds.
  • 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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Reviews

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Average Rating:
  • karen
    Mar 29, 2020

    They seem really calorie wise at 2 cookies for 80 calories. But that's only if you make 54 cookies. One cook was able to make 28 cookies so the nutrition changes to 77 calories PER cookie and apparently they are small. I have found that in some recipes you have to watch the servings and serving sizes compared to the nutrition figures. And don't look at the picture thinking that's what your serving will look like! I am really watching my calories/ carbs etc. so if I my servings are different I calculate myself what the nutrition difference is. Time consuming but gotta do it. That said I have really liked the recipes on this site. Will be trying these though so I'm giving it 5 stars in anticipation.

  • Cactus
    Dec 4, 2018

    I found this recipe in the ‘04 TOH “Budget Suppers” book while searching for the tetrazzini recipe on the same page. These cookies are easy to make and so delicious! I ground up the almonds and added it to the cookie mix. My recipe yielded 28 cookies. I couldn’t cut them any thinner or the dough fell apart. I’m making my 2nd batch this week for my Bible study on Sunday since it’s my turn to bring a treat. And a delicious treat they are!

  • TrishiaK
    Oct 13, 2015

    The cookie is very good and I will make again. However, the math doesn't quite work out - two logs - each six inches and cut into 1/4-inch slices can't yield 4 1/2 dozen cookies. It does yield 4 dozen, if you include the 4 ends of the logs. (This changes the nutrition numbers slightly.) The cookies end up about 2 1/2 inches in diameter once baked; they are thin. You want to bake to lightly brown, but don't over bake or they will be extra crispy.

  • Sweethymes
    Jun 3, 2014

    I found this site due to this recipe. I was excited to try it. A very simple and fun recipe to make. The blend of almond, vanilla and cinnamon smelled delicious while baking. I did add a tiny smidgen more of each of these. They looked so pretty with their sliced almonds slightly toasted. As soon as they were out of the oven, my family was taste testing. They were surprised how good they were and had some more to see if their first impression was right. Half was gone before they cooled but then now slightly crisp they were found just as good. I really like how low calorie wise it is. I can justify taking another! Thank you for sharing a recipe that has now joined my favorites.