Yield: Yields about 40 cookies
These crisp little treats are like peanut butter cookies, only better. They’re perfect with a cup of tea, coffee, or milk.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These were fantastic! We are chocolate people at our house, and a cookie isn't much if it is lacking chocolate....until now. Try 'em, you'll love 'em. Oh, and fyi I forgot to do the criss cross with a fork on one, and it spread just as well as the others. Bonus time saver. I might add a few more almons to the top next time. YUM!
These buttery cookies have a lovely, crunchy texture. Not a fan of soft cookies, I was pleasantly surprised they were so nice and crisp, despite the baking powder. I used Marcona almonds from Costco, which are salted, so -- because the recipe didn't specify salted or unsalted almonds -- I cut back the salt to a half-teaspoon. They were plenty salty, and they probably would have been okay with the full 3/4 teaspoonful.
These cookies are outrageous!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?