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Almond Cookies

Courses: Dessert
Serves: 24 people

Recipe Ingredients

3/4 cup 148g / 5.2ozUnsalted butter - softened
1 cup 198g / 7ozSugar
1   Egg
1 tablespoon 15mlVanilla
1/2 teaspoon 2.5mlAlmond extract
2 cups 125g / 4.4ozAll-purpose flour
1/2 teaspoon 2.5mlSalt
1/2 cup 46g / 1.6ozCoarsely-chopped almonds
1/4 cup 23g / 0.8ozWhole unpeeled almonds
1/4 cup 27g / 1ozCocoa powder
1/4 cup 49g / 1.7ozConfectioners' sugar

Recipe Instructions

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar together until fluffy.  Beat in the egg, vanilla, and almond extract.  Sift the flour over the top, add the salt and the chopped almonds and fold to combine.

Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one.  Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown.  Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 of the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6236 broadcast 04-03-1997) - Downloaded from their Web-Site -


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