Almond Cookies
(19) Ratings

Almond Cookies

Almond cookies are a cookie exchange favourite and no wonder! These cookies are simple, easy-to-make and absolutely delicious! Be sure to refrigerate the dough before you bake the cookies. Enjoy.

Prep Time: |
Baking Time: |
Makes: 36 cookies


  • 1 cup 250 mL

    All-Vegetable Shortening

    Crisco® All-Vegetable Shortening
  • 1 cup 250 mL sugar
  • 1 egg
  • 1 tsp 5 mL almond extract
  • 2 cups 500 mL Robin Hood® Original All Purpose Flour 
  • 1 1/4 tsp 6 mL baking powder
  • ¼ tsp 1 mL salt
  • 36 whole almonds


  1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  2. Combine shortening and sugar in large bowl. Beat at medium speed with electric mixer until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
  3. Combine flour, baking powder and salt in medium bowl. Add to shortening mixture; blend well. Wrap dough in plastic wrap; refrigerate for 2 hours.
  4. Roll rounded tablespoons (15 mL) of dough into balls. Place on prepared baking sheets about 2” (5 cm) apart, flatten slightly with fingertips. Gently press an almond into center of each.
  5. Bake for 12 to 15 minutes or until cookies are just done but not brown. Cool on cookie sheet for 4 minutes; transfer to cooling racks.