Have you started planning your baking calendar for the upcoming Holidays? Well, here’s an idea for you: Butter Almond Cookies. These cookies can’t be easier to make, and they are perfect for gifting because this recipe makes a lot! These cookies are also so pretty and delicate. I hope you give them a try and they become your favorite Holiday cookies too.
What you need to make Butter Almond Cookies
Sweetened Condensed milk
Helpful Tips and Tricks
This is a very delicate dough, for that reason it needs to be chilled when you work with it. I always divide the dough in two or three batches and work with one batch while I keep the rest chilling in the refrigerator.
I like to make rectangle shape cookies because it is a lot easier and faster, and I feel like I can keep the dough chilled longer. I like to use a pizza cutter for this.
In the bowl of an electric mixer, mix the room temperature butter, granulated sugar and sweetened condensed milk for about 2 minutes until well incorporated.
Add the eggs, almond extract, and beat again scraping the sides and bottom of the bowl.
In a separate bowl, sift the flour and salt. Add the flour mixture into wet ingredients in two or three batches scraping the sides and bottom of the bowl to make sure everything is well incorporated.
Add 1/2 cup of almonds to the cookie batter and mix until well combined. Reserve the rest of the almonds.
Dump the dough onto a floured surface and form a ball. Cut the ball in two and flat each ball into a disc. Wrap both discs of dough with plastic wrap and chill in the refrigerator for 1 hour.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Once the dough is cold, transfer to a lightly floured surface and roll the dough into a ½” thick sheet. Using a knife or pizza cutter cut the dough into strips, then into rectangles about 2×3” in diameter. You can also use cookie cutters for different shapes.
Transfer the cookies onto prepared baking sheet. Sprinkle the top of the cookies with some of the remaining ground almonds and gently press it onto the cookies.
Bake for 10-12 minutes or until the edges are lightly brown. Repeat with the remaining dough.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.