Crispy Almond Cookies

Crispy Almond Cookies

19

"If you're really an almond lover, roll the dough in ground almonds before refrigerating."

Ingredients

{{adjustedServings}} servings 74 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, cream the shortening, and sugar. Separate the eggs and refrigerate the whites. Mix in the egg yolks and almond extract. Dissolve the baking soda in the water, and stir into the mixture along with the milk. Combine the flour, cream of tartar and salt; gradually stir into the sugar mixture. Fold in the almonds.
  2. Roll the dough into a log about 2 inches in diameter. Wrap in waxed paper and refrigerate for at least 4 hours.
  3. Preheat oven to 375 degrees F. Cut the dough into 1/8 inch thick slices and place 2 inches apart on ungreased cookie sheets. Brush with egg whites and sprinkle with sugar.
  4. Bake for 10 to 12 minutes, or until lightly colored. Let cool on wire racks.
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Reviews

19
  1. 20 Ratings

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Excellent ***** These are the best, I added extra almond extract and ground almonds. I did not chill the dough, I used a cookie scoop slightly flaten with a fork and sprinkled ground almonds on ...

Yum! Delicious, rich flavor. I don't think I'll shop around for almond cookie recipes anymore. I didn't refrigerate, either, and rolled them in nuts and sugar, and baked them without flatteni...

Very light and crispy, nice flavor, my family gobbled them up!