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White Lily

Almond Crisps


15 min


5 min


72 cookies


Crisco® Original No-Stick Cooking Spray 1/8 tsp. almond extract
1/2 cup unsalted butter at room temperature1 cup White Lily® Enriched Bleached All Purpose Flour
1 cup light brown sugar firmly packed1 tsp. baking powder
1 large egg 1/2 tsp. salt
1 tsp. vanilla extract 1/2 cup blanched almonds chopped


  1. 1.
    HEAT oven to 400º F. Lightly spray baking sheet with no-stick cooking spray.

  2. 2.
    COMBINE butter and sugar in large bowl; beat with electric mixer on high until fluffy. Add egg, vanilla and almond extracts into the mixture and beat until well blended.

  3. 3.
    STIR flour, baking powder and salt together in medium bowl. Add to butter mixture; beat on low just until blended. Stir in almonds. Dough will be sticky.

  4. 4.
    DROP dough by level teaspoonfuls onto baking sheet, about 2 inches apart.

  5. 5.
    BAKE 5-6 minutes or until the edges are light golden brown. Cool 1 minute. Remove cookies with a spatula to wire racks; cool completely.