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Crisp, sweet and buttery, these little almond cookies are the perfect end to any meal.

Serves: makes 4 dozen cookies

Preparation time:
Cooking time:

Dietary guidance: v 


½ cup margarine, softened
½ cup shortening
â…” cup icing sugar
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
½ cup ground blanched almonds

1 large egg white, lightly beaten

Superfine sugar
Ground blanched almonds


To prepare cookies, in a large bowl, using an electric mixer set on medium speed, beat together the margarine, shortening and icing sugar until light and fluffy. Beat in the egg yolk and the vanilla and almond extracts. Reduce mixer speed to low. Beat in flour, a little at a time into the margarine mixture. Beat in nuts. Divide the dough in half. Shape into 2 disks, wrap individually in plastic wrap and chill in the refrigerator for 1 hour. Grease baking sheets. On a lightly floured surface, using a lightly floured rolling pin, roll 1 dough disk ⅛” thick, keeping remaining dough chilled. Using desired cookie cutters, cut out cookies; reserve the trimmings. Place the cookies, 1” apart on a prepared cookie sheet. Repeat as directed with the remaining dough and trimmings. Chill baking sheets in refrigerator for 1 hour. Preheat oven to 350 degrees. Brush cookies with glaze and sprinkle with the sugar and the nuts. Bake until lightly browned, 10 to 15 minutes. Transfer baking sheets to wire racks to cool for 10 minutes. Using a large metal spatula, transfer the cookies to wire racks to cool completely. Bake remaining cookies as directed.


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