These Almond Butter Pound Cookies are a delightful twist on traditional pound cake cookies, offering a rich almond flavor and a soft, buttery texture.
Preheat your oven to 375°F.
Preheating ensures the cookies bake evenly and achieve the right texture.
In a large mixing bowl, combine half of the cake mix, the unsalted butter, almond extract, and the egg. Mix until smooth.
Mixing the ingredients thoroughly ensures a uniform dough.
Stir in the remaining cake mix until fully incorporated.
Adding the cake mix in parts makes it easier to mix and prevents clumps.
Divide the dough into two portions. Roll each portion to about 1/8 inch thickness on a lightly floured surface.
Using a floured surface prevents the dough from sticking.
Cut the dough into desired shapes using cookie cutters, or roll into 1-inch balls and flatten slightly.
Using cookie cutters adds a decorative touch to your cookies.
Place the cookies on an ungreased baking sheet, spacing them about 1 inch apart.
Spacing the cookies ensures they bake evenly without sticking together.
Bake in the preheated oven for 6-8 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool slightly on the baking sheet before transferring them to a cooling rack to cool completely.
Cooling on a rack prevents the cookies from becoming soggy.
Prepare the icing by mixing powdered sugar, softened butter, milk, and vanilla extract until smooth.
Adjust the consistency of the icing by adding more milk or powdered sugar as needed.
Decorate the cooled cookies with the prepared icing and add sprinkles if desired.
Decorating the cookies is a fun activity to involve kids or guests.
Serve the cookies and enjoy!
These cookies are perfect for sharing at gatherings or as a homemade gift.
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