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Butter Almond Classic Cookies

Ingredients
  Spread 1 Cup (16 tbs) (I Can'T Believe It's Not Butter Spread, 2 Sticks)
  Confectioners sugar 1⁄2 Cup (8 tbs)
  Almond extract 3⁄4 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Chopped almonds 1⁄2 Cup (8 tbs)
Directions

In large bowl, with electric mixer beat I Can't Believe It's Not Butter Spread and 1/2 cup sugar until light and fluffy, about 5 minutes. Beat in almond extract, then flour until blended. Beat in almonds. Turn dough onto plastic wrap and shape into flat circle. Cover and refrigerate at least 1 hour.
Preheat oven to 350°F. Divide dough into 8 pie-shaped wedges. On lightly floured surface, with lightly floured hands, roll each wedge into 1-inch-thick log. Cut each log into slices, each about 2 to 3 inches long. Shape each slice into crescent and arrange on ungreased baking sheets.
Bake 15 minutes or until edges are lightly golden. On wire rack, let stand 2 minutes; remove from sheets and cool completely. Before serving, sprinkle cookies with additional sugar.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Almond
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

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