Almond Cookies 7
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Almond Cookies

Makes approximately 42, 3-inch cookies


  • 2 3/4 cups sifted all-purpose flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, if using salted butter, decrease the salt to 1/4 teaspoon
  • 1/2 cup butter flavored Crisco®
  • 1 egg
  • 3 teaspoons almond extract
  • Sliced almonds for topping


  • Preheat oven to 325°F.
  • Sift flour, sugar, baking soda and salt together into a mixing bowl.
  • Using an electric mixer, blend in the butter and butter flavored Crisco until the mixture resembles cornmeal.
  • Add egg and almond extract and mix well.
  • Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet.
  • Press to flatten balls slightly. You can use the bottom of a glass for this.
  • If desired, brush with an egg wash, see Gr8 Tip below.
  • Place some sliced almonds on top of each cookie.
  • Bake in the preheated oven until the edges of the cookies are golden brown, about 13-15 minutes.


Gr8 Tip:
An egg wash can be used to add shine and color to your cookies. Simply beat an egg and 1-3 teaspoons of milk or water and brush only the tops (not the sides) of the cookies before baking.
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