1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Vanilla Almond Fingers

User Rating 1 Star Rating (1 Review)

By

A vanilla almond butter cookie recipe with sugar, flour, chopped almonds, butter, vanilla, and an egg.

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 3/4 cup chopped blanched almonds, divided
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 1 egg, beaten

Preparation:

Combine flour, 1/4 cup of the sugar, salt, and 1/2 cup of the almonds in a mixing bowl. Cut in butter until particles are about the size of small peas. Sprinkle with the vanilla and gather mixture into a ball. Handle mixture as little as possible. Wrap dough in waxed paper and chill. Divide dough into 10 equal portions.

On a lightly floured surface, shape portions into thin rolls about 1/2-inch in diameter. Place rolls side by side and cut crosswise into 2-inch pieces. Brush one section with egg. With a spatula, lift up one row; press surface into mixture of the remaining chopped nuts and sugar. Put on ungreased baking sheets. Bake at 325° for 20 minutes, or until lightly browned. Remove to a rack to cool. Store in an airtight container in cool place or freeze.
Makes 6 to 7 dozen cookies.

Sour Cream Cookies
Sand Tarts
Recipe Sand Tart Cinnamon Cookies
Shortbread Cookie Mix
Sour Cream Cookies with Raisins
Sour Cream Cookie Dough
Classic Shortbread Cookies
Christmas Sand Tarts
Maple Shortbread Cookies
Orange Shortbread Cookies
Joyce's Shortbread Cookies
Shortbread
Brown Sugar Shortbread Cookies
Chocolate Shortbread
Butterscotch Pecan Shortbread

More Butter Cookies

Sugar Cookie Recipes Index
Butter Cookie Recipes Index
Cookie Recipes Index
Candy Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 1 out of 5
vanilla almond fingers, Member arruley

Someone has to tell me what holds these cookies together to divide and roll this dough. This cookie was a waste of my ingredients as far as I'm concerned, UNLESS.... I did something terribly wrong (and I would be delighted if someone enlightened me) I read it 4 or 5 times and with the vanilla as the only liquid, all I had was a mess of loose flour with pieces of butter in it. I ended up adding an egg and about 1/8 cup of water to make it rollable. The result was a dry, unsweet cookie. I am really disappointed in this recipe.

0 out of 0 people found this helpful.

©2014 About.com. All rights reserved.