Delicious and simple. If you like it spicy, add additional pepper flakes.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- 1 stick butter
- ¾ cup confectioners’ sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- ¼ cup confectioners’ sugar
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat together the butter and 3/4 cup confectioners’ sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
- Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
- Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners’ sugar to coat.
Nutrition Facts
| Calories | 43 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 36 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and tasty. Made it as written with a light dusting of confectionery sugar
Easy to make and delicious I will keep making even after the holidays
Theses cookies are delicious. I also liked that the recipe makes a nice batch of cookies for 2-4 people which fits our needs better than others.
loved them so did my family , they were easy to make , great taste and nice soft cookie .
Wow these cookies turned out so tender and delicious! I was tempted to add more flour to the batter but I’m glad I didn’t. Since the batter was too soft to roll in my hands, I just used a 1-inch scoop and placed the scoops directly on my parchment lined cookie sheets. It ended up making 30 cookies total, which I know my husband and I will easily go through this week. Since there are so few ingredients I do recommend using high quality butter and vanilla bean paste to make these extra luxurious! Definitely will be making these again!
Following the recipe, this was a very easy baking project! Making the ball shaped cookies 1 inch round, I was only able to make a little over two dozen with the recipe as is. If you’re going to make them, double the recipe. These cookies definitely do not disappoint! They were delicious!
Really a good cookie just the way they are but I did a little experimenting by changing the flavoring and I think I like the Anise extract flavoring a little better than the Almond extract .
Not at all like the pictures, I followed directions and did not get close to 48 cookies. The dough was sticky when trying to roll into balls, they are soft cookies. Will not use this recipe again. But, they are edible so not a complete waste.
Very, very similar to what my little Italian Grandmother used to make. The only change I made was a splash more Almond & I added crushed walnuts…so I really didn’t change up the recipe. Family loved them. I did use a baby dough/ice cream scoop instead of rolling in hand…e-z-pezee!
My husband loved these cookies! Definitely keeper! And so easy!
Yummy & easy to make cookies. However, the measurement for flour is off. Followed the recipe, although the dough was runny and no way could have been rolled into balls for baking. Added 4 Tbsp. of extra flour and baked them for 12 min. with great results. These will be an addition to my Christmas cookie tray. Thank you for sharing the recipe.
I made this for Christmas 2020 and my family loved it. I made it again later but instead of almond extract I used maple extract and it was really good. strongly recommend
I roasted slivered almonds then smashed and added them to this recipe for crunch appeal. These bake up fast so even though they are not brown on top, bottoms are ready after 8-9 minutes so better not walk away. Simply delicious and always a family favorite.
Probably the best cookies I’ve every made. would recommend them to anyone. Well suggest that they tweek the instructions though because I was making a half batch and messed up the first.
I need help! I followed the directions and mine came out as ugly cookies and not balls. They taste good, but not something I would serve to anyone. Any suggestions?
They come out great but I doubled the batch and barely got 60 very very small cookies. I think it should be adjust to maybe reflect 3 doz per recipe.
I made this recipe as is… my goodness is very good! I always do a test drive bake before baking all the batch. I must say that I tried it both with and without rolling them in sugar. They were both very good. I froze the dough as I was making several cookie recipes for holiday gifts. Will update on that!
Very delicious! Reminds me of the cookies my host mother from Italy made. The almond extract brings a lovely scent and flavor profile. Comparable to Russian tea cakes with a softer bite. Would recommend!
I LOVE these cookies. So easy to make and tastes so good. I did add pecans to it and the next time I make theses I’m going to use Pecan extract if there is such a thing!
After reading through the directions and some of the reviews, I realized this was one of the cookie recipes that has been passed down orally in my family but minus the measurements. Having the recipe helps. We made it with as both an almond flavor cookie and as a lemon flavor cookie.
I thought they were great. I did not experience them being dry if yours are, you may have over cooked them.