Almond Cookies

What goes perfectly on top of our Wild Chicory Serving Platter? Cookies! These delicious almond cookies from The Girl Who Ate Everything are delicious and easy and perfect for any gathering. 

Author: Christy Denney, visit her site here

  • 1 cup unsalted butter, soft but cold 
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1 teaspoon almond extract
  • 3 teaspoons water


  1. Preheat oven to 400 degrees. In a bowl, with a mixer cream the butter, sugar, and almond extract. In a separate bowl mix the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!!)

  2. Roll into small 1-inch balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done) at 400 degrees on a parchment lined pan. Cool cookies until they are just warm and place sliced almonds on top of each cookie.

  3. For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.