I have a love-hate relationship with cookies. Yesterday, I made cookies using my mom’s old almond icebox cookie recipe. They were so delicious hot out of oven, and before I knew it, six had disappeared. I really love them but hate that I can’t stop after eating one.
Almond Icebox Cookie Recipe
- ½ cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon almond extract
- 1 ½ cups flour
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ cup chopped almonds
- Pre-heat oven to 400° F
- Cream butter and sugar, add beaten egg and almond extract.
- Combine flour, salt, and baking powder. Then slowly add flour mixture to butter mixture.
- Add chopped almonds.
- Shape cookie dough into two logs and roll up in parchment paper.
- Chill in the refrigerator until firm.
- Cut into 1/8 to 1/4 inch slices and place on a cookie sheet lined with parchment paper.
- Bake at 400° F for about 8 to 10 minutes. Cookies should be light brown around the edges.
- Remove cookies to a wire rack to cool.
Tip: When you take the cookie dough logs out of the fridge, unwrap and slice them on the parchment paper. It make the clean up much faster.
Keep these on hand for a quick snack. Almond icebox cookies will keep nicely in the freezer for a few weeks. They may keep longer but in my test kitchen, cookies are consumed quickly.
Try these almond icebox cookies and see if you develop a love-hate relationship too!
Linking with Mixing it up Mondays at Flour Me With Love
© 2017 Almond Icebox Cookies was first published on Thistle Key Lane™