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Rolled Almond Cookies

These rolled almond cookies look like they could come from a bakery. You can leave them plain or drizzle melted chocolate over the ends. —Jane Haskell, Huron, South Dakota
  • Total Time
    Prep: 10 min. Bake: 5 min./batch + cooling
  • Makes
    4 dozen


  • 6 tablespoons butter, cubed
  • 2 tablespoons heavy whipping cream
  • 1/2 cup sugar
  • 1/2 cup ground almonds, walnuts or pecans
  • 2 tablespoons all-purpose flour


  • Preheat oven to 350°. In a small saucepan, melt butter with cream. Combine sugar, almonds and flour; stir into butter mixture until smooth. Cook and stir over low heat for 1 minute; remove from heat.
  • Working in batches of 4, drop batter by teaspoonfuls 4 in. apart onto a parchment-lined baking sheet. Bake until light golden brown, 5-6 minutes. Cool on pan 1 minute before quickly rolling into a cylinder, using handle of wooden spoon. Remove to wire racks to cool completely.
Nutrition Facts
1 cookie: 30 calories, 2g fat (1g saturated fat), 5mg cholesterol, 12mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

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