Recipe by JamesDean'sGirl
Big, soft cookies with a wonderful "almondy" aroma and flavor. I can't remember where I got the recipe exactly, but I can remember having and making it for a few years. It has become a classic cookie staple in my home. If you like the flavor of almonds, you'll love these cookies; and if your cookie monsters are anything like mine, they'll be gone really fast. My mother and husband actually got into a fight over the last cookie!!
Top Review by momaphet
These are a nice almondy cookie which has a very cake like texture. They got mixed reviews - DD thought they were ok, a coworker couldn't stop eating them an asked for the recipe. I skipped the sliced almonds since mine had spent too long in the freezer. With the expense of the almond filling I don't think I'll make them often though I will make them again, I especially liked them with cup of tea.
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup canned almond filling (I use SOLO)
- 1⁄4 cup milk
- 3 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup sliced blanched almond (I like to toast them)
Directions See How It's Made
- Preheat oven to 350°F.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Add the eggs; blend well.
- Add the almond filling and milk; blend well.
- In another bowl, whisk together the flour, baking soda, and salt; add to the butter mixture and mix to form a dough.
- Scoop 2 rounded tablespoons.
- of dough and roll them together to form each cookie.
- Drop dough 2-inches apart onto parchment paper-lined cookie sheets.
- Press the sliced almonds into the tops.
- Bake about 15 minutes, until the cookies are firm to the touch and lightly golden.
- Transfer cookies to wire racks and cool completely. Store airtight.