Almond Refrigerator Cookies

Preparation info

  • Difficulty


  • Makes about

    6½ dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Easy version of Chinese almond cookies—and just as delicious


  • 1 c. butter or regular margarine
  • 2 c. sifted flour
  • ¾ tsp. salt
  • ¾ c. sugar
  • ½ tsp. vanilla
  • ½ tsp. almond extract
  • 1 egg yolk
  • 1 tblsp. water
  • ½ c. blanched almonds, cut in halves


  • Cut butter into flour with pastry blender as for pie crust. Work in salt, sugar, vanilla and almond extract with hands. Shape in two long rolls 1 to 1½" in diameter. Wrap tightly in plastic wrap or waxed paper and refrigerate 1 hour, or until firm.
  • Cut rolls in ¼" slices and place 1" apart on lightly greased baking sheet. Brush top of each cookie sparingly with egg yolk mixed with water. Press an almond half in center of each.
  • Bake in hot oven (400°) 8 to 10 minutes, or until lightly browned. Cool slightly on baking sheet before removing to cooling rack. (If you do not cool them a little on baking sheet, they will crumble.)