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Almond Cookies III

Almond Cookies III

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My Mom got this recipe many years from a Chinese man who lived across the street from us when I was growing up. They are very good cookies and so easy to make.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet


  1. In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
  2. Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
  3. Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.
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I took this cookie one step further and made a glaze for it (2 c.powdered sugar, 1 tbls. of butter, 1 1/2 tsp. pure almond extract and 2 1/2 tbls. of low fat french vanilla coffemate) I topped with chopped almonds. They are so good this way. I have also included a picture of the finished cookie. ENJOY


Should be called almond shortbread.... After baking about 22 dozen cookies in two days I ended by trying this recipe. I didn't even want to see another cookie by this point! But the smell was lovely and the taste amazing. This is THE shortbread. There is none better. I did roll the dough into a log and after refrigerating for several hours I sliced into cookies. Much easier than rolling out and cutting with a cookie cutter. I also used about 1 1/2 tbsp of almond extract for a little bolder almond flavor. This is a super simple recipe to make.


These are a delicious cookie. I did add a bit more almond extract. My family loves the shortbread texture.