Ingredients
1 cup butter or margarine
1/2 cup sugar
2 cups flour
1/4 tsp salt
1 tsp almond extract
Method
Cream butter and sugar. Add extract. Add salt and flour and mix well. Chill dough.
Form one inch balls. Stamp immediately with cookie stamp. Bake at 325°F for 12 to 15 minutes.
YOUR COMMENTS on this recipe
Date: 1/15/11
Form submitted:
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Where did you find your Rycraft recipe?
Rycraft Recipe Booklet
How long have you been using this recipe?
I inherited this recipe from my mother and her Rycraft Recipe Booklet and have been making these since Christmas 2005.
How do you use your cookies?
Growing up, my mother made these Almond Butter Cookies from the recipe in her Rycraft Recipe Booklet. She would tint the dough a soft green and then stamp them with her Rycraft Angel stamp (purchased in the late '70's). After I was married, I made these cookies a few times, using a fork to flatten them, but somehow they just didn't taste the same without the Angel stamp on them! I was delighted to recently find the Rycraft website and ordered the Praying Angel stamp. The day my stamp arrived, I had a batch of Almond Butter Cookie dough already chilling in the fridge. I immediately baked them up using my new stamp. They turned out beautifully, tasted delicious, and the sight of them filled me with nostalgia and brought back many precious memories of childhood Christmases past.
The Almond Butter Cookie recipe is a tried-and-true recipe, used in my family for the past 30 years. There are two variations we make to this recipe:
– adding approximately 4 drops of green food coloring to softly tint the dough, feeling the pale green cookies look more festive, and
– rolling the balls of dough in granulated white sugar before stamping and baking them.
If you decorated your cookies, what did you use?
No additional decoration beyond the Rycraft Angel cookie stamp was used.
Sarah D
Prescott Valley, AZ
Date: 12/31/10
Form submitted:
Comment on a Recipe
Did you test this recipe?
Yes
If yes, what Rycraft stamp designs did you use?
Snowflakes mainly.
Please list any changes you made to the recipe:
I roll the balls of dough in Turbinado* sugar before stamping. It makes the release very easy and adds a great crunch!
Were you happy with the results?
Yes
Summarize your evaluation of this recipe and write additional comments:
Excellent. I've been making the almond butter cookies for years now for friends, family and co-workers. These little devils sneak up on people because when they are included among other types of cookies as a gift they look very unassuming. However, these are the cookies that everyone comes back raving about! They are so simple, so straight forward, and sooooo addictive.
I don't ever give cookies (& I've given away hundreds of dozens some holiday seasons) without including some of these, and now I'm famous for almond butter cookies!
Thank you so much for sharing this recipe online. We've moved numerous times and at some point I lost my booklet. I would be devastated if I couldn't bake my favorite cookie ever again!
D S
Austin, TX
*Turbinado sugar is a delicious alternative to table sugar. Unlike typical granulated sugar, Turbinado sugar crystals are much larger, and are made at an earlier period in the sugar cane processing method. It retains some of the flavor of molasses, a natural byproduct of the sugar process, which makes it a desirable addition to tea or coffee.
The first pressing of the sugar cane yields Turbinado sugar. It looks notably different from granulated sugar because it has much larger crystals and is golden to brown in color. It also is considered by some to be “healthier” since it receives less processing than does white sugar.
From: http://www.wisegeek.com/what-is-turbinado-sugar.htm
Date: 12/31/10
Form submitted:
Comment on a Recipe
Did you test this recipe?
Yes
If yes, what Rycraft stamp designs did you use?
squirrel, seagull, frog, and sun
Please list any changes you made to the recipe:
No changes. It's perfect the way it is.
Were you happy with the results?
Yes
Summarize your evaluation of this recipe and write additional comments:
Excellent
Please write additional comments here
I've been using this recipe for over 20 years, and the cookies still get rave reviews wherever I take them. They're a simple and delicious cookie.
Kelly M
Des Moines, Iowa
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