Almond Cookies
Blanched slivered almonds will produce more uniformly colored cookies, while cookies made with sliced unblanched almonds will be flecked with brown. For a stronger almond flavor, toast the almonds lightly, then let cool before processing them with the sugar.
-
Prep Time
260 minutes
-
Cook Time
10 minutes
-
Servings
16
- Print recipe
- Share on Twitter
- Share on Facebook
- Share on Pinterest
- 2/3 cups Slivered/Sliced Almonds
- 1/3 cup Sugar
- 1 cup Unsalted Butter
- 1/3 cup Sugar
- 1 Egg
- 3/4 teaspoons Almond Extract
- 1/2 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Salt
-
Potted Cactus Cookie Cutter
$2.99View Potted Cactus Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$24.99View Ann Clark Food Coloring Gel 12-Color Set -
Perfect Cookie Rolling Pin ¼ in Fixed Depth
$39.99View Perfect Cookie Rolling Pin ¼ in Fixed Depth
-
1
Place into a food processor and pulse until finely ground:
Slivered or sliced almonds
Sugar - 2
- 3
-
4
Cream together until light and fluffy:
Unsalted butter (softened)
Sugar
Almond sugar mixture from above -
5
Beat in:
Egg
Almond extract
Vanilla extract -
6
Add:
Flour
Salt - 7 Mix until all ingredients are well blended. Chill dough for 3-4 hours before rolling.
-
8
Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4" thickness and cut with your favorite Ann Clark cookie cutter, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners.
Bake 8 to 10 minutes, until lightly colored.
Let cookies cool slightly on cookie sheets, and then transfer to a wire rack to cool completely.
- 9 Enjoy!
-
Potted Cactus Cookie Cutter
$2.99View Potted Cactus Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$24.99View Ann Clark Food Coloring Gel 12-Color Set -
Perfect Cookie Rolling Pin ¼ in Fixed Depth
$39.99View Perfect Cookie Rolling Pin ¼ in Fixed Depth
