Slice 'n Bake Butter Cookies with Almonds
Slice 'n Bake Butter Cookies with Almonds

Now that we’ve officially hit December, I feel no guilt in going full throttle in the cookie department! Well, maybe just a little but that’s what the elliptical is for, right? Anyway, I’m sure you have your holiday favorites and I’ll be sharing a collection of my must-have holiday cookies later this week but today I really think you should make room in your heart for these Slice ‘n Bake Butter Cookies with Almonds. For many reasons, they are extremely lovable!! And isn’t that what this season is really all about?!!


While these may look kind of simple and unassuming, there is nothing ordinary about them. No sirree! Think crisp, buttery, almost shortbread-like consistency but with a slight chewiness and an almost butterscotchy flavor enhanced by the crunch of toasted almonds. It’s impossible to stop at just one!❤️❤️❤️

And your love for them will only grow when you learn how easy they are to make. Once you mix up the dough, you simply form it into a rectangular log and chill (which you can do up to 2 days ahead of baking) then slice and bake. That’s it, folks!


If you’re baking a bunch of different cookies for cookie platters, these will make your job a whole lot easier and they’re a little different from ordinary butter cookies.

They’re perfect with a cup of tea!

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Or enjoy them by the stack!

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Crispy, buttery, chewy and nutty! What’s not to love?!!


Slice ‘n Bake Butter Cookies with Almonds

Makes about 5 dozen

Prep Time: 20 minutes, plus several hours of chilling time: Bake Time: 12-15 minutes


  • 1 cup unbleached, all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon salt

  • 6 tablespoons unsalted butter, room temperature, plus additional for greasing cookie sheets

  • 1/4 cup granulated sugar

  • 1/4 cup light brown sugar, packed

  • 1 tablespoon light corn syrup

  • 1/2 teaspoon vanilla extract

  • 1/2 cup (4 ounces) sliced almonds, toasted and cooled completely

The Recipe

  1. In a small bowl, whisk the flour, baking soda and salt together and set aside.

  2. Use an electric mixer with the paddle attachment or a handheld mixer with the regular beaters, to beat the butter, both sugars, corn syrup and vanilla together at medium-high speed for a couple of minutes until the mixture is pale and fluffy. Then on low speed add the flour mixture and mix just until a dough forms. Add in the cooled almonds and mix just until incorporated. Form the dough into a rectangular log about 12 inches long, 2 inches wide and 3/4 -inch thick and wrap in wax paper. Chill until firm, at least 2 hours and up to 2 days.

  3. When ready to bake, preheat oven to 325ºF and butter 2 baking sheets. Use a sharp knife to cut the log in half—return one of the halves to the fridge. Unwrap the other one and cut into 1/8-inch slices. Place on the prepared cookie sheets, about 3/4 inch apart.

  4. Bake cookies for about 12-15 minutes, until golden. Let cookies cool on sheet on a wire rack for a few minutes and then transfer cookies to the rack using a metal spatula. Repeat with remaining dough.

  5. Cookies keep well for about 5 days at room temperature stored in an airtight container.


Note: Recipe adapted from an old issue of Gourmet Magazine.

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