Brown Sugar Almond Cookies

Almond Cookies
Almond Cookies. Diana Rattray
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 6 Dozen (72 servings)

Toasted slivered almonds flavor these shaped butter cookies and give them great crunch. 

What You'll Need

  • 1 cup butter or margarine, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 tablespoons vinegar
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup slivered almonds (toasted)
  • 1 teaspoon almond extract
  • 72 whole almonds (or 36 almonds, halved)

How to Make It

Cream butter; gradually add sugars, beating well at medium speed of an electric hand-held mixer. Add eggs, blending well.

Dissolve soda in vinegar. Combine flour and baking powder; add to creamed mixture alternately with vinegar mixture, beginning and ending with the flour mixture.

Stir in slivered almonds and almond extract.

Shape dough into 1-inch balls.

Place on ungreased cookie sheets.

Gently press a whole almond or almond half into center of each cookie.

Bake at 400° for 8 to 10 minutes or until lightly browned.

Cool almond cookies on wire racks.

Makes about 6 dozen cookies.

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