Who doesn’t love an almond cookie? They are perfect for many occasions! Showers, weddings, holidays, afternoon teas, brunch, cookie exchanges, and sometimes just as a special individual treat. This particular sweet is a marriage between my family’s Mexican wedding cookie and almond crescent cookie.
I was first introduced to a powdered sugar cookie when I was about 6 years old. The location was at my aunt’s wedding. I had been selected to be the flower girl. As it turned out, I didn’t actually ever make it down the aisle with the flowers, but at least about half-way. The part I remember most is the reception AFTER the ceremony. It was in what seemed to be a huge gathering hall with rows and rows of appetizers, sweets, and finger food assortments. My eyes were just over table height at the time so I had a perfect viewing of the goodies. After skipping over the more healthy choices, I landed near a heaping plate of rounded mounds of powdered sugar. Placing my small saucer on the table, I loaded 4 of them onto it, and found myself a small corner where I wouldn’t be bothered. I quickly sank my teeth into the crunchy cookie and looked at the other half to see it looked just like a chocolate chip cookie. I was amazed and delighted. This cookie has remained one of my all time favorites.
This is an easy, light, and dainty cookie that has a solid foundation and won’t crumble through the stacking process. If you are looking for something simple that can still be presented as “fancy”, then this is one you should try.
Storage Tip: These cookies are very easy to store. Feel free to stack in an air tight container. They will last for about 7-10 days if they aren’t eaten beforehand (which mine always are)!
Small Batch Almond Cookie
- 1 stick unsalted butter
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 1/4 cups all-purpose flour
- 1 cup toasted almond slices
- 1/2 cup powdered sugar
- 1/2 cup white chocolate melting squares
- 1 teaspoon almond extract
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- Beat butter in mixer until light in color (about 4 minutes). Add the granulated sugar and combine thoroughly. Add extracts and beat until well blended.
- Add flour and ¾ cup of toasted almond slivers.
- Take dough and press into 2-in scalloped circle cookie cutter shape on your cookie sheet. When you remove the cutter the dough will be formed. The cookie dough should not be thicker than 1/2 the cutter height.
- Repeat until all dough is used. I usually get about 18-20 cookies. Bake 13-15 minutes until dough is set, but not cracked or brown.
- Allow cookies to sit on baking sheet for 3-5 minutes before removing to cooling rack.
- After placing on cookie sheet and while cookies are still warm to the touch, sprinkle powdered sugar on the tops. (Feel free to be generous.)
- Prepare drizzle mixture and pipe or spoon mixture over cookies. Finish with remaining ¼ slivered toasted almonds. Enjoy!