Best 6 Almond Butter Cutouts Recipes

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Indulge in the delightful world of Almond Butter Cutouts, a delectable treat that tantalizes taste buds with its perfect balance of nutty flavor and buttery richness. These bite-sized morsels are not just any ordinary cookies; they are a symphony of textures, combining a crisp exterior with a soft, chewy interior, making each bite an unforgettable experience.

This versatile recipe offers endless possibilities for customization, allowing you to create unique and flavorful variations that cater to your preferences. From classic almond butter to a delightful blend of almond and peanut butter, the choice is yours. Elevate your creations with a sprinkle of cinnamon sugar, a drizzle of melted chocolate, or a touch of sea salt for a savory twist.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for success. With clear and concise instructions, you'll be guided through each step, ensuring perfect results every time. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. Your taste buds will thank you for this delightful treat!

Let's cook with our recipes!

ALMOND COOKIE CUTOUTS



Almond Cookie Cutouts image

Colored sugar and sprinkles create a festive look for these easy-to-decorate cookies. A little almond extract gives them pleasant flavor. They're a nice lighter addition to a Christmas cookie tray. -Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 28 cookies.

Number Of Ingredients 12

6 tablespoons butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 cup cornstarch
3 tablespoons ground almonds
1/2 teaspoon baking powder
1/2 teaspoon salt
Red and green colored sugar and/or sprinkles, optional

Steps:

  • In a small bowl, cream butter and sugars. Add egg and extracts; mix well. Combine the flour, cornstarch, almonds, baking powder and salt; add to creamed mixture just until blended. Shape into two balls. Cover and refrigerate for at least 2 hours. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with lightly floured 2-1/2-in. cutters. Place on baking sheets coated with cooking spray. Sprinkle with colored sugar and/or sprinkles if desired., Bake at 350° for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate, Fiber 1g fiber), Protein 2g protein.

HOMEMADE ALMOND BUTTER



Homemade Almond Butter image

This homemade almond butter couldn't be easier and beats store-bought by a mile. Roasting the almonds gives it an unbelievably rich and toasted flavor. The amount of honey we specify adds a luscious hint of sweetness, but you can always leave it out or add more depending on your taste.

Provided by Food Network Kitchen

Time 20m

Yield 2 cups

Number Of Ingredients 4

1 pound (about 4 cups) skin-on raw almonds
Kosher salt
2 tablespoons honey
2 to 3 tablespoons vegetable oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

CHRISTMAS CUTOUTS



Christmas Cutouts image

Making and decorating these tender sugar cookies left a lasting impression on our four children. Adults now, they've all asked for my Christmas cutouts recipe so they can bake them with their own children. -Shirley Kidd, New London, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen

Number Of Ingredients 14

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
FROSTING:
3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 to 4 tablespoons 2% milk
Optional: Liquid or paste food coloring and assorted sprinkles

Steps:

  • Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, 2-3 hours., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place on ungreased baking sheets., Bake until edges begin to brown, 7-8 minutes. Remove from pan to wire racks; cool completely. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; tint with food coloring if desired. Spread over cookies. Decorate as desired.

Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 74mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

BEST EVER ALMOND BUTTER COOKIES



Best Ever Almond Butter Cookies image

This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.

Provided by Land O'Lakes

Categories     Cut Out     Butter     Butter     Almond     Nut     Dairy     Cookie     Dessert     Cookie     Dessert

Time 1h1m

Yield 36 cookies

Number Of Ingredients 16

Cookie
1 cup Land O Lakes® Butter softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons milk
1 teaspoon almond extract
2 1/2 cup all-purpose flour
1 teaspoon baking powder
Glaze
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon Land O Lakes® Butter softened
1 tablespoon light corn syrup
1/2 teaspoon almond extract, if desired
Food color, if desired
Decorator candies, sugars, etc, if desired

Steps:

  • Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
  • Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
  • Heat oven to 400°F.
  • Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
  • Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
  • Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).

Nutrition Facts : Calories 130 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 50 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

ALMOND BUTTER CUTOUTS



Almond Butter Cutouts image

I love almond cookies and I love the annual Taste of Home cookbooks! Here's a variation of almond cookies where the dough is chilled, rolled out and cut into your favorite cookie cutter shapes...It's from the 1999 Annual Taste Of Home cookbook which was given to me through Freecycle.org...

Provided by CookinwithGas

Categories     Dessert

Time 2h25m

Yield 3-4 dozen cookies, 36-48 serving(s)

Number Of Ingredients 10

1 cup butter, softened (NOT margarine)
1 cup sugar
2 egg yolks
1 teaspoon almond extract
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup ground almonds
colored crystal sugar (optional)
frosting (optional)

Steps:

  • Preheat oven to 375°F (190°C). Take out 3-4 cookie sheets.
  • In a large bowl cream butter and sugar; beat in egg yolks and almond extract.
  • In a medium bowl, combine flour, salt and baking powder.
  • Gradually add flour mixture to the wet mixture; stir in almonds.
  • Cover and chill 2 hours; then roll out on floured surface, 3/8 inch thick.
  • Cut with your favorite cookie cutters and place evenly spaced on ungreased cookie sheets.
  • If you're using colored sugar to decorate, now is the time to sprinkle it over the cookies.
  • Bake 10-13 minutes or until the edges begin to brown; cool on wire racks; if you're frosting the cookies, do it once they're cool.
  • Prep time includes chill time.

Nutrition Facts : Calories 110.3, Fat 6.7, SaturatedFat 3.4, Cholesterol 24.1, Sodium 74.2, Carbohydrate 11.4, Fiber 0.5, Sugar 5.7, Protein 1.5

BUTTERY ALMOND COOKIES



Buttery Almond Cookies image

Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield About 4 dozen cookies

Number Of Ingredients 15

1 1/2 cups/190 grams all-purpose flour, plus more for rolling the dough
1/3 cup/38 grams almond flour
1/4 cup/30 grams cornstarch
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup/227 grams salted cultured butter, at room temperature (see Tip)
2/3 cup/130 grams granulated sugar
1 large egg yolk
1/4 teaspoon almond extract
1 cup confectioners' sugar
1/4 cup/56 grams salted cultured butter, melted
1 to 2 tablespoons buttermilk or whole milk, plus more as needed
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Toasted sliced almonds, for topping

Steps:

  • In a large bowl, stir together flours, cornstarch, baking powder and salt.
  • In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
  • Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
  • When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
  • Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
  • Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  • Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
  • Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.

Tips:

- Use almond butter that is unsweetened and creamy. This will ensure that the cookies have a smooth texture and a rich almond flavor. - Chill the dough for at least 30 minutes before rolling and baking. This will help the cookies hold their shape and prevent them from spreading too much. - If the dough is too sticky to handle, add more flour, one tablespoon at a time, until it reaches a workable consistency. - Roll the dough out on a lightly floured surface to prevent it from sticking. - Use a variety of cookie cutters to create fun shapes. - Bake the cookies until the edges are just beginning to brown. This will help them stay soft and chewy. - Let the cookies cool completely on a wire rack before frosting or decorating.

Conclusion:

These almond butter cutouts are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized with a variety of toppings and decorations. With their rich almond flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a fun and easy baking project, give these almond butter cutouts a try!

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