Use Grandma's old fashioned almond cookie recipes to make delicious cookies with the fresh flavor of almond that your whole family will enjoy. I always love to eat an almond cookie as a treat after a Chinese buffet, but these homemade cookies taste so much better than the store-bought, restaurant variety.
The easy-to-make cookies are a great choice for taking on summertime picnics or for serving at parties or for an after-school snack. And they're perfect for munching on while watching a movie.
Mom's Recipe Scrapbooks (c. 1920s)
1 egg, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup butter, 2-3/4 cups flour, 1/2 teaspoon soda, salt to taste, vanilla or almond flavouring, 1/2 cup of blanched almonds; cream butter well, add other ingredients, let stand overnight, cut desired size, shape and thickness and bake a golden brown. —Mrs. W. McDonald
Beat to a hard sauce 1/4 pound sweet butter and 1/4 pound pulverized sugar (sifted). Add the yolks of 3 well-beaten eggs. When a smooth cream, add 4 ounces blanched and sliced almonds, and 6 ounces flour (in which has been sifted 1 teaspoon baking powder). Stir with a wooden spoon until a smooth paste.
Use sugar in making the dough into balls, and set these 1 inch apart in greased pan. Wet the tops lightly and sprinkle with sugar and place an almond in the centre of each. Bake to a light straw colour.
The Boston Cooking-School Cook Book (1916)
1/2 cup butter, 1 egg, 1/3 cup almonds blanched and finely chopped, grated rind 1/2 lemon, 1/2 cup sugar, 1/2 tablespoon cinnamon, 1/2 tablespoon clove, 1/2 tablespoon nutmeg, 2 tablespoons brandy, 2 cups flour.
Cream the butter, add egg well beaten, almonds, sugar, brandy, and spices mixed and sifted with flour. Roll mixture to one-fourth inch in thickness, shape with a round cutter first dipped in flour, and bake in a slow oven.
Jumbles are large cake-like cookies that have been popular in Europe since the Middle Ages. They were often shaped in donut-like rings or rolls and were sometimes twisted into knots.
Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs well beaten, two tablespoonfuls of rose- water, three-quarters of a pound of almonds, blanched and chopped very fine, one teaspoonful of baking soda dissolved in boiling water.
Cream butter and sugar; stir in the beaten yolks the milk, flour, rosewater, almonds and, lastly, the beaten whites very lightly and quickly; drop in rings on buttered paper and bake at once.