Get your holiday baking started with these melt-in-your-mouth almond cookies. They're perfect for Christmas cookie exchanges.
What do I need ?
Original recipe yields 60 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
1/2 tsp. almond extract
2-1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped almonds
3/4 cup icing sugar
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How do I make it ?
Beat first 5 ingredients in large bowl with mixer until well blended. Add flour, baking soda and nuts; mix well. Refrigerate 30 min.
Heat oven to 350°F. Shape dough into 1-inch balls. Shape each into crescent. Place, 2 inches apart, on greased baking sheets; flatten slightly.
Bake 12 to 15 min. or until lightly browned. Cool 3 min. on baking sheets. Remove to wire racks. Sprinkle with icing sugar; cool completely.
Kraft Kitchen Tips!
Substitute pecans for the almonds.
Prepare as directed, but do not shape balls into crescents. Place balls, 2 inches apart, on greased baking sheets. Flatten slightly, then bake as directed.
Calories From Fat
% Daily Value
Total fat 4.5 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 45 mg
Total carbohydrate 9 g
Dietary fibre 0 g
Sugars 5 g
Protein 1 g
Makes 5 doz. or 60 servings, 1 cookie (15 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.