I hope you enjoyed the video I produced with Betty Crocker and Good Bite!
One part of the video that was left out on the editing room floor….er….computer virtual trash….was that “Cousin Donna” isn’t *my* cousin. I’ve never even met her! But it’s my good friend Sue Ann Ciccone’s cousin…and this recipe is from her.
When we first moved into our new neighborhood almost 8 years ago, the gals got together every holiday season for a cookie swap. Well, truthfully, it was really about getting together for wine, cheese and other goodies. The cookie swap was just excuse that we’d give to our husbands 😉
Sue Ann brought these super-light, almost melt in your mouth almond cookies, a recipe she got from her Cousin Donna. I’ve made them every year since, normally tripling the batch because they are so popular at my house and amongst friends.
Cousin Donna's Almond Cookies
Ingredients
- 1 cup butter, softened
- 1/3 cup sugar
- 2/3 cup cup ground roasted almonds (use spice grinder to grind into powder form)
- 1-2/3 cups Gold Medal® all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup powdered sugar
Instructions
- Heat oven to 325°F.
- In large bowl, beat butter, sugar and ground almonds with electric mixer on medium speed until smooth. In another bowl, stir together flour and salt. With electric mixer on low speed, add flour mixture to butter mixture.
- Shape dough into tablespoon-size balls. Place on ungreased cookie sheets.
- Bake 10 to 15 minutes or until the bottoms have browned (the tops of the cookies will remain a light color.) Remove to cooling rack. Cool completely, about 30 minutes.
- Mix cinnamon, nutmeg and powdered sugar. Dip tops of cookies into mixture.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I have seen “almond meal” would that work? If I put it in the food processor?
Hi Yona, I haven’t tried almond meal before! Let me know how it works.
I am wondering what kind of almonds to use too, roasted or raw?
I use unsalted roasted almonds
These look SO addictive!
I can almost taste the almond cookies thanks Jaden this recipe is just right for my Christmas baking.will always check your site,God bless!
Thank you for sharing this, Jaden! These remind me very much of my family’s almond crescent cookies that I made with my grandmother as a child. For us, the love of almonds was an Italian thing (although my grandmother is actually my stepgrandmother and Irish – she adapted to our large Italian family seamlessly).
I just reposted the story a couple weeks ago about learning the recipe from her (http://mouthoftheborder.com/2010/11/the-holiday-table-re-post/). I always miss cooking with her at this time of year!
Thanks for making me think of her again 🙂
– Emily
The recipe looks simple enough for me to attempt, maybe even by hand. The result reminds me of mexican wedding cookies, which I love. Thanks, Jaden!
it looks delicious!..is there a difference between using raw almonds vs roasted almonds?
Hi Tracie – I have only used unsalted roasted for the recipe.
Those cookies look scrumptious! Your cousin or not great recipe. By the way I adore the tutorial video 🙂 Great job as always darlin’.
“Well, truthfully, it was really about getting together for wine, cheese and other goodies. The cookie swap was just excuse that we’d give to our husbands.”
I guess that Bunko is just a ruse too!
These cookies look awesome. Thanks for the video!
These look so awesome. Will make them for sure!
I love almond cookies! Would bake this tomorrow for sure 🙂
These sound utterly delicious!
Great post, as always! How fun and perfect for the holidays. Love the video, you always look beautiful.