Almond Butter Cookies with Cream Cheese
About This Recipe
“I have had this recipe for so long that I can’t remember where it came from, but I think I got it out of a magazine or newspaper. I like it because you can use the dough in so many different ways. For the Holidays, you can press half of a candied cherry in the center of unbaked cookie, and then after baking drizzle with either white or dark chocolate, melted.”
Ingredients
Directions
Reviews
“These were nice and soft, almost chewy and very easy to make.I used the drop method and sugar dipped glass to flatten.I thinkHersheys kisses pressed into the center would also be delightful.Thank you for sharing this recipe Donna!”
“These were wonderful Donna M. I made them as I would regular sugar cookies and used Fall colored sugar (gold, green and orange) on top. You are right, this recipe is very versatile. The cookies were nice and soft on the inside. My kids helped with the decorating. Thanks for a great recipe.”
“In spite of the delicious title, this is a slightly dry, not too sweet cookie. I was surprised to find that they taste like the recipe my mom always uses for cookie press cookies.But I tried to use cookie cutters after chilling the dough for hours- dough was too sticky. Then used the”press with a sugared glass” method, which worked. But “Pianolady” is correct- these are not cookies that you should take out of the oven slightly underdone. Let them get good and brown around the edges if you want any flavor!”
“WOW!These are delicious!They were very easy to make.I came out with 7 dozen cookies.I rolled them into balls and then pressed them with a cookie stamp that had been dipped in sugar.I will make these again and again!Thanks for sharing!”
“What a simple recipe! So easy to make, tasty too! I will say that I ended up making two different almond butter cookies today (I ran out of cream cheese; and the other recipe didn’t have cream cheese on the ingredient list). Of the two, this one was far simpler and quicker to make and the ingredients went further. However, I do think I prefer a more crisp, buttery flavor. This cookie was on the softer side. I used the drop method w/ a red sugar-dipped glass and marishino cherries cut in half for Valentines Day. I will admit I did make larger cookies. The only change I would make for next time would be to roll them into balls before pressing w/ the glass for a neater circle shape. If I hadn’t made both cookies in the same day, I probably would have rated this with 5 stars. Thank you for a great recipe Donna! This would be the recipe I would turn to first.”
“This is my favorite frosted cookie recipe! I love it as it turns out like a really tasty butter cookie. Many compliments during the holidays.However, I do not eat or serve these plain.Cream cheese or buttercream frosting is a must. I also do not put cherries on top.”
“great recipe…I made these as drop cookies for christmas but i cut marishino cherries in half and pushed them into the cookie before baking. The cherry and almond taste together is awesome and the cherries gave them a great color.”
“Very nice. Agree with earlier comments as they are better baked slightly toasted on the bottom, as it cooks out the alcohol that is in the almond extract and vanilla.I made mine as a roll out with red and green sprinkles for the holiday.Very nice creamy taste!Thank you.”
“Made theses cookies for dd’s 7th birthday. We also decorated them. They are really good. Also very easy! The only change I made was I didnot add the almond extract.”
“Very nice and crunchy (and not complicated)! I wanted a crunchy cookie and needed to use up my dunno-what-to-do cream cheese, this was it!I was expecting a “drop like” consistency, though it turned into a dough more than “mixture”.I used spoons to scoop, then used my hands to form a ball before using a ramekin dipped in sugar powder to press it, which made it a little rounder than without having formed a ball.I also baked until the edges are a little brown, which is the perfect texture.Before baking, I topped the middle with 1/4 of preserved red cherries then dusted with powdered sugar after it was cooled, looks like cherries in the snow! (see pic)Must buy more cream cheese so I can make these again!”
“Just made today for my christmas cookie platter. Followed directions exactly and they came out perfect! I also made them as “thumbprint” cookies w/ red raspberry preserves and they tasted like linzer tarts! thanks Donna for a very good and easy recipe!”
“These cookies were very good! Easy to make and not too sweet. Yum”
“A definite 5* cookie.Looking for new cookies to bake for my husband to take with him on another business trip — and I am so glad I found this one!The almond taste was fantastic.I did learn one thing while baking these… they do need to be at least slightly brown on the bottom for the best results.I was baking them for the suggested time and they were a little too soft, and the almond extract seemed to leave an aftertaste.As I increased the cooking time and they became slightly golden on the bottom, the taste improved as the almond flavor got a little “toastier”, and the texture improved as well — and, no aftertaste.I heeded your advice to not bake them too brown, but I would make sure that you do get at least a golden tinge to them for best results.Thank you for posting this wonderful recipe!Dianne”
“Excellent cookies! This is definitely going to replace my old sugar cookie recipe for the Christmas cut-outs.”
“Thank you so much for posting this recipe! I, too, found it in a magazine years ago and even had it memorized for awhile. I lost my copy years ago and have been trying to find it again ever since. These cookies are delicious! I love them plain. Don’t think they need anything extra.”