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Almond Butter Cookies
SUBMITTED BY:
Lynne Romyn
PHOTO BY:
nessturn
"I came up with this cookie recipe as a way to capture a butter cake popular in my husband's native Netherlands. Almond paste and butter make each melt-in-your-mouth morsel irresistible."
RECIPE RATING:
Read Reviews
(10)
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PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/2 cup butter (no substitutes), softened
1/2 cup shortening
6 ounces almond paste
1 1/3 cups sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
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DIRECTIONS
In a mixing bowl, cream butter, shortening, almond paste and sugar. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. Roll into 1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
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REVIEWS
Reviewed on Jul. 27, 2008 by
Mamacherie
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Mamacherie
Jul. 27, 2008
GREAT recipe! I rolled the dough in granulated sugar before baking, and because I used my airbake pan, it took more like 11 minutes, but these were delicious! Crisp at the edges and chewy in the middle, I would repeat this again!
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2 users found this review helpful
GREAT recipe! I rolled the dough in granulated sugar before baking, and because I used my...
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Reviewed on Dec. 30, 2006 by
JSmith
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JSmith
Dec. 30, 2006
These are yummy if you like almond flavor. They get brown fast so I only cooked them 7 minutes.
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2 users found this review helpful
These are yummy if you like almond flavor. They get brown fast so I only cooked them 7 minutes.
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Reviewed on Dec. 1, 2006 by Erika B
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Erika B
Dec. 1, 2006
Excellent cookie recipe! I was just looking for a way to use up some leftover almond paste and I happened upon a gem. This one's a keeper!
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1 user found this review helpful
Excellent cookie recipe! I was just looking for a way to use up some leftover almond paste and...
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Reviewed on Nov. 7, 2006 by SHADOULA
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SHADOULA
Nov. 7, 2006
These were awesome, very rich and addicting. I did adjust the baking time,7 1/2 to 8 minutes was about right for chewy cookies. Could have just been my oven though. Also, the recipe says 1/4 in. balls, I would say more like an inch was what I did and they were about the right size. I will definitely make these again!
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1 user found this review helpful
These were awesome, very rich and addicting. I did adjust the baking time,7 1/2 to 8 minutes...
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Reviewed on May 14, 2009 by Tavia
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Tavia
May 14, 2009
I do not like shortening in any recipe, so subbed butter. I used a cookie press and made these without chilling the batter. I used parchment and didn't have time to sit down between pressing, removing from the parchment, cooling, storing, refilling the press, etc. As I was making them, my husband came by and said, these are good. Then he had a "warm" one and said, these are even better. ... so said my son, so said my daughter. At the end of the evening, everyone came up to me and said WOW, those were really good cookies!
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0 users found this review helpful
I do not like shortening in any recipe, so subbed butter. I used a cookie press and made...
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Reviewed on Dec. 14, 2008 by nessturn
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nessturn
Dec. 14, 2008
This cookie is the perfect combination of chewy and crispy. This may actually be my all time favorite cookie. I followed the directions to a T, but dipped and drizzled them with dark chocolate after they cooled. They are nearly gone... my whole family loves them (even my Dad who hates marzipan).
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0 users found this review helpful
This cookie is the perfect combination of chewy and crispy. This may actually be my all time...
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Reviewed on Nov. 8, 2008 by
hockeymom_6
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hockeymom_6
Nov. 8, 2008
Absolutely yummy. Very easy to make. I found if I cooked them for 8 min the bottoms were crispy and the tops nice and chewy. I put a full teaspoon of vanilla so I had both almond and vanilla taste.
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0 users found this review helpful
Absolutely yummy. Very easy to make. I found if I cooked them for 8 min the bottoms were...
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Reviewed on Mar. 28, 2008 by
bubsy
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bubsy
Mar. 28, 2008
Had a small amount of almond paste left, and scaled the recipe to fit. Formed into 1" balls...baked for 7 min. They are beautiful and delicious!!
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0 users found this review helpful
Had a small amount of almond paste left, and scaled the recipe to fit. Formed into 1"...
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Reviewed on Mar. 17, 2007 by
Meg Champagne
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Meg Champagne
Mar. 17, 2007
My mom and dad loved these, but I thought they were way too "thick" -- tasted like eating crunchy marzipan. I was glad they gobbled 'em up cuz I sure didn't enjoy them!
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0 users found this review helpful
My mom and dad loved these, but I thought they were way too "thick" -- tasted like eating...
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Reviewed on Feb. 10, 2007 by MARKSCHOENING
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MARKSCHOENING
Feb. 10, 2007
So good I ended up eating most of them myself. Watch out when they come out of the oven, they're super soft and need to be handled gently when you're transferring them from baking sheet to cooling rack. Nice crunch once they've cooled down.
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0 users found this review helpful
So good I ended up eating most of them myself. Watch out when they come out of the oven,...
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