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.

Anne

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.

Nutrition Facts

295 calories; protein 3.6g 7% DV; carbohydrates 29.6g 10% DV; fat 18.5g 29% DV; cholesterol 40.7mg 14% DV; sodium 133.7mg 5% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2005
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 Read More
(55)

Most helpful critical review

Rating: 1 stars
07/19/2008
I did exactly as directions told me to. I put in fridge overnight. Why is it just crumbles and no dough? What holds it together? There is no way to drop that onto cookie sheet by spoonful. Was something liquid left out of ingredient list? Read More
(17)
26 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/25/2005
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 Read More
(55)
Rating: 5 stars
12/23/2006
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. Read More
(52)
Rating: 5 stars
01/25/2004
These are a delicious cookie. I did add a bit more almond extract. My family loves the shortbread texture. Read More
(34)
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Rating: 1 stars
07/19/2008
I did exactly as directions told me to. I put in fridge overnight. Why is it just crumbles and no dough? What holds it together? There is no way to drop that onto cookie sheet by spoonful. Was something liquid left out of ingredient list? Read More
(17)
Rating: 4 stars
12/11/2006
I got just under 6 dozen 3 inch cookies from this recipe. I also put in 3 tablespoons almond extract and they turned out delicious. But if you're like me and like your almond cookies strong you could easily put 5 tblspoons in no problem. Thats what Im doing next time. A toasted almond in the center is most decadent. I don't think it needs frosting at all as long as you really turn up the extract. I will make these again and Im not the biggest fan of baking. Read More
(16)
Rating: 4 stars
12/15/2008
Mmmmm delicious almond cookies. I added the extra almond extract and then while the butter and sugar were creaming I poured in about a cup of sliced almonds. A sliver of toasted almond topped each one. Definitely a keeper! Read More
(15)
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Rating: 4 stars
05/23/2011
Very good. More an almond shortbread than a cookie. I used the glaze recipe suggested by one reviewer (Linda I believe) and they were close to the Voortman Almonette cookies that my husband loves. In the future I'm going to roll dough into log in wax paper and then put in fridge. The dough is very hard when coming out of fridge making it very difficult to 'drop by teaspoonfuls' so I'm going to treat as an icebox cookie. That way you can slice the dough into circles instead of using the bottom of a glass to squash. It'll save time that way. Read More
(9)
Rating: 4 stars
11/30/2010
quite tastey just need to find a method to make them slightly softer Read More
(9)
Rating: 5 stars
11/13/2008
I love this cookie. I made some plan and they were so good. But I also top some with cream cheese. I mix 3 oz pack of cream cheese 1 teaspoon of almond extact 2 tablespoons of hafe hafe and also 1/3 cup of powder sugar and I put this on the cookies when they came out of the oven and I also made some and put a orange juice glaves on top.I mix 2 tablespoons of orange juice and 1/3 cup of powder sugar 1/3 teaspoon of lemon extract and I put this glaze on the cookies when they were warm everybody love them!!!!!Thanks so much... Terry Read More
(8)