Recipe Corner: Almond Butter Cookies



2 1/2 cups all-purpose flour, sifted

1 cup unsalted butter, softened

1/2 cup powdered sugar

2 egg yolks, 2 egg whites

2 tablespoons iced water

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Grated rind of 1 lemon

1 teaspoon almond or vanilla extract (or 1/2 teaspoon each)

1 teaspoon baking powder

1/4 teaspoon sea salt

Blanched silvered almonds

Powdered sugar



Pre-heat oven to 350 degrees.

In a medium bowl, cream butter and sugar together; add egg yolks and extract and mix until light and fluffy; gradually add flour, baking powder, lemon rind, salt, and water, and mix thoroughly.

Form into 1-inch balls (or shape of choice) and dip into egg white.

Lightly press a few silvered almonds on top of each cookie. Place on a greased cookie sheet and bake until edges are light brown, 10 to 12 minutes.

Remove cookies to wire racks and cool completely. Sprinkle with powdered sugar to serve.

Note: Add 1/2 cup finely ground blanched almonds to this recipe, if desired. If using self-rising flour, omit the baking powder.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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