Buttery Almond Cookies Best Recipes

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ALMOND BUTTER COOKIES

2005-07-19



Almond Butter Cookies image

Categories     Cookies     Dessert     Bake     Kid-Friendly     Quick & Easy     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 5 dozen cookies

Number Of Ingredients 10

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/2 cup sliced almonds with skins (4 1/2 oz), toasted and cooled completely

Steps:

  • Whisk together flour, baking soda, and salt.
  • Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.
  • Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
  • Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)
  • Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.

BUTTERY ALMOND COOKIES

2022-06-06



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

Ingredients:

  • 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.

Top Asked Questions

  1. How do you make almond butter cookies?
    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.
  2. How do you glaze cookies with almond extract?
    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.
  3. What is an almond cookie made of?
    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.
  4. What is the best recipe for peanut butter and almond butter?
    Add almond butter, almond and vanilla extract and egg, mix well. In a separate bowl, combine flour, baking soda and salt. Mix dry ingredients together with a fork or wire whisk. Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well.

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EASY BUTTERY ALMOND COOKIES RECIPE | 100KRECIPES
2022-07-16Preheat oven to 350 F, line baking sheet with parchment. In a deep bowl, combine softened butter and 1/2 cup confectionery sugar. Whisk until light and fluffy. Add vanilla and gradually add the sifted flour. Mix well. Add chopped almonds, mix again. Form the dough into 1-inch balls.
From 100krecipes.com
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PEANUT BUTTER ALMOND FLOUR COOKIES - HEALTHFUL BLONDIE
2021-11-30 Beat on medium-low until just combined, for about 20 seconds. Step 3: Next, add in almond flour, baking powder, and salt. Mix on medium-low until just combined. Step 4: Using a cookie scooper or your hand, roll dough into 16 – 18 equal-sized balls (2 Tablespoons of dough for each). Make sure to evenly space them out.
From healthfulblondie.com
Beat on medium-low until just combined, for about 20 seconds. Step 3: Next, add in almond flour, baking powder, and salt. Mix on medium-low until just combined. Step 4: Using a cookie scooper or your hand, roll dough into 16 – 18 equal-sized balls (2 Tablespoons of dough for each). Make sure to evenly space them out."> See details


3-INGREDIENT ALMOND BUTTER COOKIES - SKINNYTASTE
2014-12-15 Instructions. Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray. In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets.
From skinnytaste.com
Instructions. Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray. In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets."> See details


FLOURLESS ALMOND BUTTER COOKIES – GIADZY
2022-07-16Instructions. Preheat the oven to 350F. Prepare two baking sheets with parchment paper. In a large bowl fitted on a stand mixer, or with a hand mixer, mix together the coconut sugar, almond butter and egg for about 1 minute on medium-high speed until fully combined.
From giadzy.com
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BUTTER ALMOND COOKIES | LIL' COOKIE
2022-03-02 Preheat oven to 180 Celsius degrees and line a pan with baking paper. In a food processor with a steel blade put flour, cornstarch and almonds and grind to a uniform powder. Add cold butter, powdered sugar, vanilla and salt and process for about half a minute or until large lumps of dough are obtained. If the dough stays dry - add a little ...
From lilcookie.com
Preheat oven to 180 Celsius degrees and line a pan with baking paper. In a food processor with a steel blade put flour, cornstarch and almonds and grind to a uniform powder. Add cold butter, powdered sugar, vanilla and salt and process for about half a minute or until large lumps of dough are obtained. If the dough stays dry - add a little ..."> See details


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