Almond Cookies is Today’s Happy Recipe. This is a wonderful recipe that I know you will love! So, it only takes a couple minutes to make and you have a perfectly baked cookie in 15 minutes. There is one other family favorite cookie that you might want to check out as well, these addicting Peanut Butter Chocolate Cookies.
Almond Cookies
So, now that autumn has arrived, and the kids are back to school, I’m in the mood to bake cookies.
I like to make fresh cookies for my kid’s lunches, and these almond cookies are always a favorite in our house! Since this is my mother’s recipe, I thought it would be nice to name them after her.
She would be so tickled to know that her baking legacy lives on.
So, I remember her packing them in my lunch and all my friends would want to trade their desserts for mine. I didn’t usually trade these cookies since I LOVE these cookies.
Also, the cool thing about them is that they freeze well, so make a double batch and freeze some for later. You can freeze the dough or the baked cookie, whichever suits your fancy.
Almond Cookies Ingredients:
1 cup Crisco
1 cup Sugar
1 Egg
1 tsp Almond Extract
2 cups Flour
pinch of Salt
1/4 tsp Cream of Tartar
1 tsp Baking Soda
Almond Cookies Directions:
Cream Crisco and sugar until fluffy.
Add the egg and extract, and beat well.
Sift dry ingredients and add to cream mixture.
Shape into 1/2″ balls and place on ungreased cookie sheet. Bake in a 375-degree oven for 12-15 minutes.
I hope you try these baking these cookies! They are delicious and so light and flaky. There is the danger that you can’t stop eating them. They have a deceptive quality since they are so airy and flaky it feels like you aren’t eating too many.
So, this recipe meets my three requirements for a good cookie. It is simple to make, yummy and bakes the same every time. This recipe isn’t a complicated cookie, and they come out of the oven all looking the same every time.
My mom is now 93 years old, and she loved baking when she was younger. Unfortunately, she has suffered a stroke, so I’m carrying on her legacy. I only wish, is that she could understand that I named her cookie after her and that many of you are enjoying her recipe!
So if you bake these cookies, thanks for keeping my mom’s recipe alive and maybe it will become a favorite in your family as well.
Thanks for stopping and make sure to check out this delicious dessert! Have a great day and thanks again!
Cheers,
Summary
Article Name
Amy's Almond Cookies
Description
Almond Cookies are my family's favorite cookie. This recipe comes from my mom. It is easy to make and is a delicious and light cookie.
Author
Happy Happy Nester
Publisher Name
Happy Happy Nester
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Janine Waite says
October 6, 2012 at 4:02 pmThanks Mark for taking an awesome photo of the cookies!
Mark Yamamoto says
October 6, 2012 at 8:00 pmYour welcome! Looking forward to the next photo shoot!
Lisa @ Texas Decor says
September 8, 2014 at 8:31 pmOh my goodness, Janine! If you only knew how much my mom and I LOVE anything almond flavored!! Like, we're obsessed with almond flavored sweets!! So, so, so glad you shared this! I'm DEFINITELY making them! 🙂
Janine Waite says
September 9, 2014 at 4:47 amLisa,
I love anything almond too! You must make these cookies right away! I'm sure you have all the ingredients. This recipe is so awesome since they taste light and fluffy and they are so easy to make. Also, they come out perfect every time! Really! I just made them on Friday and they are already gone!
I hope you enjoy them!
Thanks so much for reading my blog, I really love talking to you!
Janine
COCO JZ says
September 11, 2014 at 8:48 pmJ, I love how short the recipe is and that it's your mom's!
Can I use butter instead of crisco or will the cookies spread too much??
Emmi says
August 18, 2016 at 9:03 amI realize this post is very old, but I just found it while looking up Almond cookie recipes, specifically looking for a recipe that did not call for butter, this seemed to be a well put together recipe. Just wanted you to know that I am baking this recipe in the oven right now, they smell amazing! Also I must add, I got over 24 cookies approx 1/2 inch-1 inch in size while rolling them into balls by hand. So this recipe makes 24 cookies easily, if you double this recipe, make sure you have a way to store them because making 4 dozen cookies is a lot of time and cooling lol. I also added a small drizzle of vanilla extract in addition to the 1 tsp almond extract. Btw they come out BEAUTIFULLY! Just pulling the first 20 cookies out of the oven as I write. The edges are just ever so slightly golden. Mine baked for 13 minutes. Thanks for the recipe! It’s a keeper for sure 🙂 Lovely so lovely and simple. My kind of recipe!
happyhappynester says
August 18, 2016 at 5:21 pmEmmi!
Thanks so much for your sweet comment. So, this recipe is my all time favorite. It is my Mom’s recipe and she is 91 and unfortunately, she has suffered a stroke so she has no idea how popular this recipe has become! She would make it for our school lunches and my friends would want to trade with me! I would hold onto to them for dear life! I’m so glad you love them! They come out beautiful every batch and they melt in your mouth. Thanks so much for your visit and great comment. I’ll make sure to add any of your info. Have a lovely day!
Deidi says
December 18, 2016 at 7:06 amHi Janine,
Thanks for sharing this recipe, I am looking forward to making them this morning to bring to my in laws for dinner, I was wondering though could coconut oil be used instead of crisco?
happyhappynester says
December 18, 2016 at 10:07 amDeidi,
I’m certain you will like this recipe. I have had blog followers that contacted me when my blog was in transition and was being worked on and they were frantic to find the recipe. It is light and so delicious. The only problem is you can’t stop eating them!
Sam @ Raggedy Bits says
January 5, 2017 at 4:15 pmThese look so delicious! Can’t wait to try these! 🙂
happyhappynester says
January 16, 2017 at 9:39 amOh Sam, you do need to make these! They are possibly my favorite cookie that I bake! And they are super easy!
Lisa says
January 22, 2017 at 6:15 pmI have been looking for an uncomplicated almond cookie recipe and I found yours! We really love these cookies, having a definite weakness for anything almond. I found the story behind the recipe endearing. My mom passed away at age 90 but what an incredible cook she was! I was so lucky that I could take care of my parents and I miss them so much.
Sarah says
February 2, 2017 at 9:34 amJanine, these look absolutely stunning! And as always, the photos are gorgeous! <3
Albert Trotter says
March 16, 2017 at 10:37 ami have made it yesterday and its taste was so delicious…it was a bit burnt from top may be because of temperature mistakes..nut overall it was so yummy
happyhappynester says
March 18, 2017 at 2:56 pmHi Albert,
Thanks so much for leaving a comment. Not sure how your cookies got burnt, I’ve had the bottoms burn due to baking them in the oven for too long. Sorry that yours burnt. Is your oven temp correct? Do you have a convection setting?
Claire says
September 1, 2017 at 1:33 pmI could really do with one of these cookies to go with my coffee now!
Carolann says
September 2, 2017 at 7:54 amYummo Alert! They look scrumptious! We love anything almond and am definitely going to try them.
Toni says
September 2, 2017 at 7:57 amI love almond and these look so yummy!
Kim says
September 2, 2017 at 12:11 pmThese look delicious! I am not ready for fall quite yet, but I am always ready for cookies! 😉
Julie Fiorito says
October 18, 2017 at 5:14 pmI just made these cookies. They are 5 star easy and taste even better!!!!!!! Loved them!!!!!
Ali says
December 8, 2017 at 11:32 amWhy did you do this to my waistline?!? These are freaking amazing!!! Thank you for sharing this recipe.
happyhappynester says
December 10, 2017 at 7:14 pmOh my goodness, when I make these cookies I can’t stop eating them. They are deceptive since they are light and you don’t feel like you are eating too many! Enjoy!
Reese says
February 13, 2018 at 11:02 amLooks delicious and easy. Can substitute the Crisco with something else?