Recipe courtesy of Dionna Hurt

Buttery Almond Cookies

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 2 dozen
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1 1/3 cups unsalted butter, room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 teaspoons almond extract

4 cups all-purpose flour, plus some for dusting

2 teaspoons baking powder

1/2 teaspoon salt

1 cup ground almonds

1/2 cup slivered almonds


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.