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Buttery Almond Cookies Recipe

Buttery Almond Cookies

Recipe courtesy Dionna Hurt, Longwood, Florida

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on December 12, 2012

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    I think this recipe is terrible..way to dry you cannot roll this dough out..there has to be something to do to salvage it...I even added 2 extra eggs to make it wetter, still terrible. And I make cookies all the time, just wanted to try some good almond cookies, they are terrible, never again!

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  • on February 15, 2012

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    Used this recipe to make valentine apple and custard cookies - had to adapt it slightly as i have celiac so used rice flour instead - added some maple syrup - used light brown sugar and added a few spices - came out really well - nice & light very moist - only my second attempt at cookies - really easy to roll out and cut - will be using this recipe from now on - make about 30 cookies
    xg _>^;^<

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  • on December 27, 2011

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    Did not turn out well, first day they were good, but zero staying power after that. They were hard and I'm crying because I sent a box to family, the shame!

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  • on January 07, 2010

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    The cookie was too dry... So I ammended the recipe.

    Your Butter should be 50-60g less than your flour and the Sugar should be about 80g less than the amount of Butter..

    So you would need to make the ratio like:
    (1 cup = 250g (4 cups 1000g Plain Flour
    945g soft butter
    860g fine (castor sugar. if you want it gooey then half brown sugar of that amount.
    Also use only the egg yolks at room temp and it will be better.
    This is mental.. makes too much cookies..

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  • on October 28, 2009

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    On the show, these were dipped in melted Belgian milk chocolate, drizzled with white and dark chocolate, and sprinkled with the slivered almonds. It may be a good cookies, but the recipe is incomplete.

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  • on April 30, 2009

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    i made these cookies last night and at first i was disappointed with how they came out. i thought they lacked flavor and were very dry. but they sat over night and i decided to try them again and they tasted great! i felt the almond flavor tasted stronger; but they still are very dry, its definitely a great cookie for dipping into tea.

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  • on December 24, 2008

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    Instead of rolling these out, I took another reviewers suggestion and scooped a small amount onto the baking pan, then flattened them with the bottom of a glass dipped in flour. Since I used a small ice cream scoop, they turned out uniform in size, and were only about 1 1/2 - 2". Perfect size! They also freeze well. (I got about 8 doz cookies from one batch, so I needed to freeze some!

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  • on December 08, 2008

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    I made these cookies yesterday, they were so moist so good. People were asking me for the recipe, these cookies are super simple and just perfect for any holiday or any occasion. I'm a big almond cookie fan and these are the best that I've had in a very long time. I will make these time and time again

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  • on July 16, 2007

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    I've make a couple of dozen different almond cookie recipes and this is the only one that was soft and stayed soft after a day and didn't turn dry and crispy. It's an easy recipe. I would recomend this recipe to anyone

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  • on July 08, 2007

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    I ended up with over 3 dozen. I was worried that there was too much flour, but I just removed it from the mixer and did it the old fashion way. These turned out very well. I stuffed the dough into pampered chef tubes froze it then sliced the cookies so that I would not be adding more flour by rolling them out. Then iced the edges with chocolate icing. mmmmmmmmmm

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