Almond Brown-Sugar Cookies – a delicious recipe with flour, baking soda, salt, unsalted butter, brown sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla. At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
2
Preheat oven to 350u00b0F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.
3
Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
4
Repeat with remaining dough (cool baking sheets and line with fresh parchment).
718
kcal
Calories
35
g
Fat
93
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 stick unsalted butter, softened, and more.
Yes, Almond Brown-Sugar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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