Almond Cookies

I used to frequent a Chinese restaurant which served the most delectable almond cookies. They were so good, I’d always sneak several out in my pocket when I left. I decided to try my hand at recreating them with as little sodium as possible and these crisp little treasures come pretty close. Although they’re easy to make, you’ll need to use an electric mixer (preferably the heavy-duty stand type) because of the heft and thickness of the dough.

Yields 5 dozen cookies.

SODIUM CONTENT: 2 mg per cookie


1 c. (2 sticks) unsalted butter, softened
1 1/4 c. sugar
1/2 t. pure vanilla extract
1 T. pure almond extract
1 egg
1 t. Ener-G sodium-free baking soda (available online at
2 3/4 c. all-purpose flour


Preheat oven to 350 degrees.

Cream butter and sugar in a large mixing bowl. Add extracts and stir well, then beat in egg. Gradually add baking soda and flour, beating well and scraping sides of the bowl to incorporate fully. The dough will be very stiff.

Using your hands, roll dough into 1 – 1 1/2-inch balls and place on an ungreased baking sheet. Gently press down on cookies with the bottom of a floured glass or measuring cup to form flattened approx. 2 1/2-inch rounds. Place baking sheet on middle rack in oven and bake for 8-10 minutes. Watch the cookies carefully as they approach the time limit. You want them to be golden brown on the bottom, not the top. Remove from oven, and allow to cool on the baking sheet for a minute before removing to a wire rack to cool fully.

Store in an airtight container.

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