Almond Icebox Cookies

Oxmoor House
about 7 1/2 dozen


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2 cups butter or margarine, softened
2 cups sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1 egg white, lightly beaten
Finely chopped almonds


Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.

Combine flour and baking powder in a medium mixing bowl; mix well. Add flour mixture and vanilla to creamed mixture, stirring well.

Divide dough in half; shape each half into a roll, 1 1/2 inches in diameter. Wrap each roll in waxed paper, and refrigerate 2 hours.

Cut rolls into 1/4-inch slices. Place on lightly greased cookie sheets. Brush lightly with egg white; sprinkle with almonds. Bake at 425° for 10 minutes or until lightly browned. Remove to wire racks to cool.

Created date

February 2010