Buttery Almond Cookies (Mandel Kager)
Adapted from Washburn Crosby Gold Medal Flour Kitchen Tested Recipes (1920s-1930s) // These buttery almond cookies are perfect for when you have a cookie emergency. This recipe dates back to the 1940s, and it couldn’t be easier to make. Be sure to use good butter and toast the almonds for exceptional flavor!
Ingredients
- 1 ⅔ cups flour
- 1 tablespoon cinnamon
- ½ tablespoon ground cardamom
- ½ teaspoon baking powder
- 1 cup salted butter, softened
- ½ cup sugar
- 1 egg, lightly beaten
- ½ cup chopped almonds, toasted
Optional
- Sugar for garnish (raw or granulated - whichever you prefer)
Instructions
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment and set aside.
- Whisk together the flour, cinnamon, cardamom, and baking powder and set aside.
- Cream the butter and sugar until light and fluffy.
- Add the egg and mix until incorporated.
- Stir in the dry ingredients until just combined, then fold in the chopped toasted almonds.
- Roll into 1-inch balls (about 1 tablespoon of dough each) and place on the prepared cookie sheet.
- Flatten slightly with your palm and sprinkle with a little bit of raw or granulated sugar if desired.
- Bake for 8-10 minutes, until just set and the bottoms are lightly browned.
- Cool on the pan for a few minutes before transferring to a wire rack.
- Store in an airtight container on the counter or refrigerator. These also freeze beautifully.
Notes
Yield: Makes approximately 30 cookies.