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
- Ingredients:
- 5
- Yields:
-
60-72 cookies
ingredients
- 1 cup unsalted butter, softened
- 1⁄2 cup sugar
- 3⁄4 cup blanched ground almonds (about 1/3 cup whole almonds)
- 2 cups flour
- confectioners' sugar, for dusting
directions
- Combine all ingredients except confectioners' sugar and mix with fingertips until dough forms a solid ball.
- Divide dough in half and shape each half into a 1 1/4" log.
- Wrap each in plastic wrap and chill until firm, about 1 hour.
- Preheat oven to 350°.
- Slice logs into very thin 1/8" thick cookies and bake on ungreased cookie sheet for 10-12 minutes or until very lightly browned.
- Remove from cookie sheet immediately and cool on wire rack.
- The cookies are very fragile so handle carefully.
- Dust with powdered sugar and store in shallow, airtight container so there's not too much weight on the bottom cookies.
- Cookies can be kept for at least two weeks.
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Reviews
-
l o v eloveLOVED these. i sandwiched them with raspberry jam and powdered them with icing sugar. they were so easy to make and the outcome was amazing. i loved how they seemed so crumbly and dry, but the moment you put them in your mouth they melted away. this is definatly a keepeer in my recipebook. i'll be making these again soon. -
My mom loves these cookies, but she really wants an almond flavor so she adds 2 tsp of almond extract. Wow, do they really pack the almond flavor then.
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Sugarpea, I just love these! I made them into strawbyerry jam sandwiches when they were out of the oven. I tried one and nearly died--they just melted in my mouth. This is a big winner--also love the subtle almond taste. Thank you for posting!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
