Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

From Sandra Lee's Semi-Homemade Cooking Cookbooks

Ingredients Nutrition

  • 12 cup italian instant cappuccino mix
  • 4 ounces cream cheese, softened
  • 1 egg
  • 1 teaspoon almond extract
  • 17 12 ounces betty crocker sugar cookie mix
  • 12 cup almonds, ground
  • 6 tablespoons flour
  • 2 tablespoons almonds, sliced

Directions

  1. In a large bowl, combine cappuccino mix and cream cheese.
  2. Use an electric mixer to beat on medium speed until smooth.
  3. Add egg and almond extract; beat until creamy.
  4. Stir in sugar cookie mix, ground almonds and flour to form dough.
  5. Divide dough in half and roll into two 2-inch diameter logs.
  6. Wrap cookie dough in plastic wrap and refrigerate at least 1 hour.
  7. Note: Dough will keep wrapped in plastic in refrigerator for 4-5 days.
  8. Preheat oven to 350°F
  9. Slice dough into 1/4 inch thick wafers.
  10. Place on ungreased baking sheet and lightly press a sliced almond into the center of each cookie.
  11. Bake in preheated oven for 9-11 minutes or until edges start to turn golden brown.
  12. Let cool on a wire rack prior to serving.

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