The Great Cookie Experiment – Buttery Almond Cookies
You’ve had these cookies before. I promise you, you will know them when you taste them. They go by a thousand names- Sandies, Pecan Sandies, Mexican Wedding Cakes, Russian Tea Cakes, etc, etc. They warn people that when you do cookie exchanges, make people describe the cookie rather than just giving the name, so you don’t end up with your entire cookie exchange being this cookie. In fact, they were one of the cookies that were listed on Hershey’s cookie exchange- the one that I tried to win and didn’t. People like them because they are buttery and rich without being overly sweet. If they are not on your list of cookie recipes, you’re going to want to make sure you add it.
This particular cookie recipe is unique because it doesn’t add pecans. Instead, it adds chopped up almonds. This is a significant difference to my friends who hate pecans. It makes these cookies okay to eat! I thought perhaps that the almonds would change the taste of the cookie in some significant way. I am happy to report that it doesn’t matter if you use pecans or almonds, they taste pretty much the same- super yummy.
This is a plus- because pretty much everyone in America loves them. It doesn’t matter which of the two nuts you use.
Buttery Almond Cookies
1 cup butter, softened
1 cup powdered sugar, divided
2 cups flour
1 tsp vanilla extract
¾ cup chopped almonds
In a small bowl, cream butter and ½ cup powdered sugar. Add flour and vanilla. Mix well. Stir in the almonds. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 13-16 minutes or until the bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining powdered sugar. Makes about 4 dozen.