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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Almond Icebox Rounds

Makes: 60 servings Yield: about 60 cookies
Prep 30 mins Chill 6 hrs Bake 350°F 12 mins  per batch
Almond Icebox Rounds
Ingredients
  • 1  cup  butter, softened
  • 1 3  ounce package  cream cheese, softened
  • 2/3  cup  sugar
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  vanilla
  • 1/4  teaspoon  almond extract
  • 2  cups  all-purpose flour
  • 3/4  cup  slivered almonds, toasted and chopped
  • 2/3  cup  sliced almonds, chopped
Directions

1. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, salt, vanilla, and almond extract. Beat until combined, scraping bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup toasted almonds.

2. Divide dough in half. Shape each half into a 7- to 8-inch roll. Roll each roll of dough in 2/3 cup almonds. Wrap each roll in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice.

3. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared cookie sheet.

4. Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.

From the Test Kitchen
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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