Best Ever Almond Butter Cookies

Best Ever Almond Butter Cookies
55
5 Reviews
This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.
1:00
Prep Time
12:45
Total Time
36 cookies

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Heat oven to 400°F. 
  4. 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.
  5. 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.
  6. Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).

Recipe Tips

Nutrition Facts (1 cookie)

Calories
130
Cholesterol
20mg
Carbohydrates
20g
Protein
1g
Fat
5g
Sodium
50mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Easy to make and great flavor. I added a little more almond flavoring and a few drops of vanilla, but other than that followed directions. Directions don't say whether or not to remove from baking sheet immediately. I left the cookies on the baking sheet to cool to prevent breakage. I didn't use the cookie glaze because of the type of decorating I did, but the glaze recipe looks great! Will use this recipe in the future.

Posted January 12, 2014 by Jules

Rating

I've been making these cookies for years and they always get raves. Rich, creamy, and just sweet enough. Perfect with any kind of hot beverage. We like them so much that I've never bothered to modify them, but after reading the other reviews I'm definitely going to try the lemon.

Posted December 16, 2013 by Karen N.

Rating

This recipe is great and there are many ways you can alter it for variety, I replace the milk with lemon juice and almond extract with lemon extract for cookies that disappear in a matter of seconds!

Posted April 21, 2011 by Carrie

Rating

I found this recipe last year and receive hi compliments every time I make them... they are a frequent craving of mine. I've made several variations of this recipe and one tip I will give... sift 1 to 1 1/2 cups of your flour before measuring it out... I've found that if I sift then measure it out my cookies are super thin/flat (still soft and delicious), and if I don't sift at all they are super thick and small. Every variation I've tried has always been incredibly good. This recipe is a definite keeper!

Posted September 26, 2010 by Kori

Rating

These cookies are great. My only suggestion is to be sure the dough is well-chilled as the recipe calls for. I have even used the glaze on top of an apple loaf bread.

Posted November 28, 2008 by Cari

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