Recipe By Marji Stark
Rating
Published Feb 4th
Prep 10m Cook 10m Additional 10m Ready In 30m
Servings 4 dozen Calories 67.7

These cookies are my family’s favorite cookie. They are simple to make, unique and pretty. A wonderful recipe to make for a cookie exchange. Take your recipe along, everyone will want a copy!

Recipe Ingredients

  • ½ cup butter
  • 1 cup white sugar
  • 1 egg
  • ½ teaspoon almond extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup sliced almonds
  • 2 tablespoons milk
  • 1 cup confectioners' sugar
  • ¼ teaspoon almond extract
  • ¼ cup milk

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
  3. 3 Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
  4. 4 Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
  5. 5 Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

Nutrition Facts

  • Calories 67.7
  • Carbohydrate 10.4 g
  • Cholesterol 9.1 mg
  • Fat 2.6 g
  • Fiber 0.2 g
  • Protein 0.9 g
  • Saturated Fat 1.3 g
  • Sodium 48.1 mg
  • Sugar 6.7 g

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Reviews

  1. excellent recipe. i added more almond extract as well (doubled). i also divided almonds used half as written in recipe then made sugared almonds by mixing almonds and a tablespoon of sugar in pan on stove (medium high heat) until sugar melted coating the almonds then spread on wax paper to cool. after glazing cookies - Read more ...
  2. This is a great recipe! I've been to two cookie parties in the past week and these cookies were a huge hit. I use the following ways to cut down on clean-up. I use parchment paper, a rolling pin, a pizza cutter and a 3x5 index card. Wrap a piece of parchment paper around the - Read more ...
  3. Marji THANK YOU! You have brought a very happy memory to life and if my Norwegian grandmother (who died 30 years ago today not realizing her dream of making me a baker) were alive she'd be doing handstands (at the ripe age of 115). I finally made some MARVELOUS cookies (so marvelous that I forgot - Read more ...
  4. These are very popular bars with friends as well as at a bake table for sale. Instead of icing before baking I use an egg wash on the flattened logs then sprinkle chopped almonds and Swedish Pearl Sugar.. they are pretty and less messy to store.
  5. I'm afraid I'm going to be the odd ball here but I found these to be a bit boring even after glazing them. Plus you have to eat them the first day or so because the get stale VERY FAST! Wouldn't bother with them again. Sorry
  6. These were so easy, and SO good. They were a hit at my brother's birthday party and disappeared pretty quickly. I used 3/4 cup of Trader Joe's Almond Meal in place of 3/4 cup the flour to give it more of an almond flavor. I also doubled the amount of almond extract in the cookies - Read more ...
  7. Wonderful! These were not only amazing to eat, but they also smelled terrific. I doubled the almond extract (I LOVE the smell/taste of almonds...so if you're a big almond fan, I recommend this) and ended up adding an extra egg because my dough wasn't moist enough. This gave the cookies an even lighter consistancy and - Read more ...
  8. Thanks Marji. This is a great recipe. My only change was to up the almond extract by 1/4 tsp. in both the dough and the icing (because I really like a pronounced almond flavor) & since I didn't have slivered almonds I used crushed toasted unblanched almonds.
  9. I found this recipe a while back in a cookbook and made it as part of my Christmas baking. Everybody always raved about it. This year I had moved and packed away my recipes so I couldn't make it. Fortunately I found this recipe again and can make it for next year (if I still - Read more ...
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