Buttery Almond Cookies Recipes

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BEST EVER ALMOND BUTTER COOKIES



Best Ever Almond Butter Cookies image

This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.

Provided by Land O'Lakes

Categories     Cut Out     Butter     Butter     Almond     Nut     Dairy     Cookie     Dessert     Cookie     Dessert

Time 1h1m

Yield 36 cookies

Number Of Ingredients 16

Cookie
1 cup Land O Lakes® Butter softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons milk
1 teaspoon almond extract
2 1/2 cup all-purpose flour
1 teaspoon baking powder
Glaze
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon Land O Lakes® Butter softened
1 tablespoon light corn syrup
1/2 teaspoon almond extract, if desired
Food color, if desired
Decorator candies, sugars, etc, if desired

Steps:

  • Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
  • Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
  • Heat oven to 400°F.
  • Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
  • Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
  • Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).

Nutrition Facts : Calories 130 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 50 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

BUTTERY ALMOND COOKIES



Buttery Almond Cookies image

"My husband loves these cookies," says Elaine Anderson of Aliquippa, Pennsylvania. "They have an old-fashioned flavor that goes well with a cup of tea. Plus they're simple to put together."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5-1/2 dozen.

Number Of Ingredients 5

1 cup butter, softened
1 cup confectioners' sugar, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup chopped almonds

Steps:

  • In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.

Nutrition Facts : Calories 54 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CHEWY ALMOND BUTTER COOKIES



Chewy Almond Butter Cookies image

This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.

Provided by mseve

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 10

1 cup shortening
1 cup creamy almond butter
1 cup packed brown sugar
1 cup white sugar
2 tablespoons hot water
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
  • Bake in preheated oven until golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 29.5 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 156.5 mg, Sugar 17.8 g

BUTTERY ALMOND COOKIES



Buttery Almond Cookies image

Provided by Food Network

Categories     dessert

Time 35m

Yield 2 dozen

Number Of Ingredients 10

1 1/3 cups unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
4 cups all-purpose flour, plus some for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 cup ground almonds
1/2 cup slivered almonds

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.

BUTTERY ALMOND COOKIES



Buttery Almond Cookies image

Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield About 4 dozen cookies

Number Of Ingredients 15

1 1/2 cups/190 grams all-purpose flour, plus more for rolling the dough
1/3 cup/38 grams almond flour
1/4 cup/30 grams cornstarch
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup/227 grams salted cultured butter, at room temperature (see Tip)
2/3 cup/130 grams granulated sugar
1 large egg yolk
1/4 teaspoon almond extract
1 cup confectioners' sugar
1/4 cup/56 grams salted cultured butter, melted
1 to 2 tablespoons buttermilk or whole milk, plus more as needed
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Toasted sliced almonds, for topping

Steps:

  • In a large bowl, stir together flours, cornstarch, baking powder and salt.
  • In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
  • Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
  • When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
  • Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
  • Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  • Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
  • Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.

EASY ALMOND BUTTER COOKIES



Easy Almond Butter Cookies image

Melt-in-your-mouth recipe from Switzerland.

Provided by NESSITA

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 6

2 cups all-purpose flour
1 cup crushed almonds
1 cup butter, softened
7 tablespoons white sugar
½ teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g

BUTTER ALMOND COOKIES



Butter Almond Cookies image

Make and share this Butter Almond Cookies recipe from Food.com.

Provided by chef 998002

Categories     Dessert

Time 30m

Yield 50 cookies, 50 serving(s)

Number Of Ingredients 5

1 1/2 cups butter, room temperature
1/2 cup sugar
1 teaspoon almond extract
3 cups flour, sifted
1 1/2 cups almonds, finely chopped

Steps:

  • blend butter and sugar.
  • add extract.
  • then flour.
  • work fast, shape into logs and roll into grated almonds.
  • bake at 350 for 15 to 20 minutes.

Nutrition Facts : Calories 108.8, Fat 7.8, SaturatedFat 3.7, Cholesterol 14.6, Sodium 53.4, Carbohydrate 8.5, Fiber 0.7, Sugar 2.2, Protein 1.8

BUTTERY ALMOND COOKIES



Buttery Almond Cookies image

Make and share this Buttery Almond Cookies recipe from Food.com.

Provided by piano77

Categories     Dessert

Time 29m

Yield 4 dozen cookies

Number Of Ingredients 6

1 cup butter, softened
1/2 cup icing sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup finely chopped almonds

Steps:

  • Cream the the butter and sugar in a bowl until light and fluffy.
  • Add the flour, vanilla extract, and almond extract. Mix well.
  • Stir in the almonds.
  • Shape into 1 inches balls and place 2 inches apart onto ungreased baking sheets.
  • Bake at 350*F (180*C) for 13-16 minutes or until the bottoms of the cookies are golden brown and the cookies are set. Cool for 2 inutes in the pan before removing to wire racks to cool completely.

Nutrition Facts : Calories 852.8, Fat 60.1, SaturatedFat 30.3, Cholesterol 122, Sodium 494.6, Carbohydrate 68.4, Fiber 4.5, Sugar 16.4, Protein 12.4

BUTTERY ALMOND COOKIES



Buttery Almond Cookies image

Great with a cup of tea. These cookies are easy, fast and absolutely yummy. I found this in an old copy of Quick Cooking magazine.

Provided by bbh8495

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 5

1 cup butter, softened
1 cup confectioners' sugar, divided
2 cups all-purpose flour
1 teaspoon vanilla extract
3/4 cup chopped almonds (lightlly toasted)

Steps:

  • Preheat oven to 350 degrees.
  • Cream the butter and 1/2 cup of the sugar. Add the flour and vanilla - this makes a very stiff dough. Slowly beat in the almonds. Using a cookie scoop or a teaspoon, make 1 inch balls. Place on ungreased baking sheets.
  • Bake for 14-16 minutes until bottoms are golden. Place cookies on wire racks until completely cool. Roll in remaining 1/2 cup confectioners' sugar.
  • Makes 4 dozen cookies.

Nutrition Facts : Calories 75.7, Fat 5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 34.7, Carbohydrate 6.9, Fiber 0.4, Sugar 2.6, Protein 1.1

QUICK ALMOND BUTTER COOKIES



Quick Almond Butter Cookies image

A twist on peanut butter cookies. Almond butter is a much healthier alternative.

Provided by Mercedes C.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 18

Number Of Ingredients 6

1 ⅓ cups brown sugar
2 eggs
1 cup almond butter
1 cup all-purpose flour
½ cup chocolate chips
1 teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat brown sugar and eggs together in a bowl until smooth; add peanut butter and beat until well-combined. Stir flour, chocolate chips, and baking soda into peanut butter mixture until dough forms. Roll dough into balls, and place 2-inches apart on a baking sheet. Flatten dough balls with the back of a spoon.
  • Bake in preheated oven until golden brown, 15 to 25 minutes.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 27.2 g, Cholesterol 20.7 mg, Fat 10.2 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 145.4 mg, Sugar 19.1 g

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