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Almond Cookies (Vegetarian)

Enjoy these tasty cookies along with our homemade almond frosting. Or try the vegan version of these cookies.

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Servings
2 cookies
Calories Cholesterol Sat Fat Carbs
236 68mg 8g 23g
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegetarian
Prep Time 1 hour
Cook Time 45 minutes
Ingredients
For the crust and filling:
  • 1/2 cup butter (dairy)
  • 1/4 cup powdered sugar
  • 1 cup flour (unbleached all purpose)
  • 4 oz cream cheese (dairy plain) (softened)
  • 1/4 cup granulated sugar
  • 1 1/2 eggs
  • 1/2 tsp almond extract
For the frosting and topping:
  • 3/4 cup powdered sugar
  • 2 Tbsp butter (dairy) (softened)
  • 3/4 Tbsp milk (dairy)
  • 1/2 tsp almond extract
  • 1/4 cup almonds (toasted and sliced)
Course Cookies, Desserts
Cuisine American
Diet Vegetarian
Prep Time 1 hour
Cook Time 45 minutes
Ingredients
For the crust and filling:
  • 1/2 cup butter (dairy)
  • 1/4 cup powdered sugar
  • 1 cup flour (unbleached all purpose)
  • 4 oz cream cheese (dairy plain) (softened)
  • 1/4 cup granulated sugar
  • 1 1/2 eggs
  • 1/2 tsp almond extract
For the frosting and topping:
  • 3/4 cup powdered sugar
  • 2 Tbsp butter (dairy) (softened)
  • 3/4 Tbsp milk (dairy)
  • 1/2 tsp almond extract
  • 1/4 cup almonds (toasted and sliced)
Servings
2 cookies
Calories Cholesterol Sat Fat Carbs
236 68mg 8g 23g
Recipe Chef Pamela Kurp
Instructions
  1. Cut the butter into the dry ingredients (powdered sugar and flour); press into an 8 x 8-inch baking pan (ungreased), and bake at 350 degrees for 20 to 25 minutes or until lightly browned.
    Cut the butter into the dry ingredients (powdered sugar and flour); press into an 8 x 8-inch baking pan (ungreased), and bake at 350 degrees for 20 to 25 minutes or until lightly browned.
  2. In a medium bowl, combine the cream cheese and sugar, and mix together until smooth; add the egg and almond extract until fluffy.
    In a medium bowl, combine the cream cheese and sugar, and mix together until smooth; add the egg and almond extract until fluffy.
  3. Pour the filling mixture over the crust while still hot; bake at 350 degrees for another 15 to 20 minutes; cool completely.
    Pour the filling mixture over the crust while still hot; bake at 350 degrees for another 15 to 20 minutes; cool completely.
  4. In a medium bowl, blend the sugar and butter; add the milk and almond extract until well blended.
    In a medium bowl, blend the sugar and butter; add the milk and almond extract until well blended.
  5. Once completely cooled, spread the almond cookie frosting evenly onto the baked and cooled filling; sprinkle the toasted almonds on top.
    Once completely cooled, spread the almond cookie frosting evenly onto the baked and cooled filling; sprinkle the toasted almonds on top.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or in a cool location.

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