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Buttery Almond Cookies

"My husband loves these cookies," says Elaine Anderson of Aliquippa, Pennsylvania. "They have an old-fashioned flavor that goes well with a cup of tea. Plus they're simple to put together."
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    5-1/2 dozen


  • 1 cup butter, softened
  • 1 cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup chopped almonds


  • In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls.
  • Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.
Nutrition Facts
1 cookie: 54 calories, 4g fat (2g saturated fat), 7mg cholesterol, 22mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.
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  • Carlin
    Jan 30, 2021

    Delicious! So simple but so good!

  • radgor
    Dec 9, 2020

    Second year I've made it for Christmas. This year used 1/2 tsp. almond extract and 1/2 tsp. vanilla extract. Super buttery, mmmmm.

  • Barb
    Aug 8, 2020

    Wow so delicious what a fabulous cookie my favorite anytime

  • Maggs
    Jan 18, 2019

    Is it possible to substitute almond flour instead?

  • linnylou306
    Nov 30, 2013

    I lost this recipe years ago and here it is...these are awesome I added half vanilla and half almond extract.

  • RomaSmith
    Dec 21, 2010

    Have made these for years using pecans.

  • princesschikee
    Dec 16, 2010

    These were very easy to make. Very similar to the Nutty Nougat cookies Archway use to make. The batter was crumbly but once you squeezed it in your hand it made it easy to roll into balls. I used finely ground cashews.

  • dnieves0613
    Dec 21, 2009

    No comment left

  • anita lynn
    Nov 22, 2009

    No comment left