Little Almond-Butter Cookies

“My favorite butter cookie. They're delicate in form and flavor. So simple, they're great for beginner bakers. Tiny little cookies can be sandwiched with a favorite jam if you like. They're so tender you'll lose a few in the process but the pieces taste good too.”
READY IN:
2hrs 15mins
YIELD:
60-72 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients except confectioners' sugar and mix with fingertips until dough forms a solid ball.
  2. Divide dough in half and shape each half into a 1 1/4" log.
  3. Wrap each in plastic wrap and chill until firm, about 1 hour.
  4. Preheat oven to 350°.
  5. Slice logs into very thin 1/8" thick cookies and bake on ungreased cookie sheet for 10-12 minutes or until very lightly browned.
  6. Remove from cookie sheet immediately and cool on wire rack.
  7. The cookies are very fragile so handle carefully.
  8. Dust with powdered sugar and store in shallow, airtight container so there's not too much weight on the bottom cookies.
  9. Cookies can be kept for at least two weeks.

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