Almond Cookies


Amy's Almond Cookie Recipe
Ingredients
- 1 cup Crisco
- 1 cup Sugar
- 1 Egg
- 1 tsp Almond Extract
- 2 cups Flour
- Pinch of Salt
- ¼ tsp Cream of Tartar
- 1 tsp Baking Soda
Instructions
- Cream Crisco and sugar until fluffy.
- Add egg and extract, and beat well.
- Sift dry ingredients and add to the cream mixture.
- Shape into ½ inch balls and place on an ungreased cookie sheet. Bake in 375° oven for 12-15 minutes.
- Take out of the oven and place warm cookies on cookie rack.
Nutrition


- Stuffed Italian Pizza Bread Recipe - February 25, 2021
- The Best Cooking Utensils for the Kitchen - February 24, 2021
- Homemade Cinnamon Rolls – From Scratch - February 22, 2021
Janine Waite says
Thanks Mark for taking an awesome photo of the cookies!
Mark Yamamoto says
Your welcome! Looking forward to the next photo shoot!
Lisa @ Texas Decor says
Oh 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
Lisa,
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
J, 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??
Nathaly Lacasse says
Can you use butter instead of crisco?
happyhappynester says
A reader did substitute the Crisco for butter, and she said it came out great!
Emmi says
I 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
Emmi!
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
Hi 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
Deidi,
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
These look so delicious! Can’t wait to try these! 🙂
happyhappynester says
Oh Sam, you do need to make these! They are possibly my favorite cookie that I bake! And they are super easy!
Lisa says
I 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.
happyhappynester says
Hi Lisa,
I am trying to catch up on old comments. I’m so glad you found my recipe. Your mom sounds a lot like mine! I’m sure she is greatly missed. Thanks for leaving such a lovely comment!
Sarah says
Janine, these look absolutely stunning! And as always, the photos are gorgeous! <3
happyhappynester says
Thanks so much, Sarah!
Albert Trotter says
i 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
Hi 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
I could really do with one of these cookies to go with my coffee now!
happyhappynester says
Me too!
Carolann says
Yummo Alert! They look scrumptious! We love anything almond and am definitely going to try them.
Toni says
I love almond and these look so yummy!
Kim says
These look delicious! I am not ready for fall quite yet, but I am always ready for cookies! 😉
Julie Fiorito says
I just made these cookies. They are 5 star easy and taste even better!!!!!!! Loved them!!!!!
happyhappynester says
I had no idea all the comments on my recipe! Thanks so much. Sorry for my later reply!
Ali says
Why did you do this to my waistline?!? These are freaking amazing!!! Thank you for sharing this recipe.
happyhappynester says
Oh 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
Looks delicious and easy. Can substitute the Crisco with something else?
happyhappynester says
Reese,
I’m not sure. Butter may make them spread. But I’ll try sometime and experiment!