Description
A delicious recipe for almond butter cookies that are light, buttery, and rolled in powdered sugar.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon brandy or ouzo (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup finely chopped almonds (toasted, if desired)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Beat in the egg yolk, vanilla, and brandy (if using) until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Stir in the chopped almonds until evenly distributed.
- Shape dough into 1-inch balls or traditional crescent shapes. Place on prepared baking sheets, spacing about 1 inch apart.
- Bake for 15-20 minutes, until bottoms are lightly golden and cookies are set. Do not overbrown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once completely cool, roll each cookie generously in powdered sugar. For extra sweetness, roll again just before serving.
Notes
- Ensure the butter is softened to room temperature for best mixing results.
- Toasting the almonds enhances their flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg