Almond Crunch Cookies

Freshly baked cookies and a cup of hot (or iced) tea spell hospitality to me.

My dad is from a small country called the Faroe Islands. In my grandma’s little village everyone knows everyone and you just expect a friend to pop in for tea as she walks home from the library or heads to the grocery store.

Living as most of us do in fast-paced America, “dropping in just to say hi” isn’t a daily occurrence. But that’s no reason to be unprepared when it does happen.

Freezing cookie dough makes it so easy. Not all recipes work well frozen, but many do.

My mother-in-law introduced these cookies to me a while back and they are my new absolute favorite…and freeze wonderfully.

Texas Almond Crunch Cookies

Makes 4-6 dozen cookies. Enough to enjoy right now with plenty of dough to freeze for fresh cookies!


1 c. sugar
1 c. powdered sugar
1 c. butter, softened
1 c. oil (1/2 olive; 1/2 canola)
2 eggs
1 tsp almond flavoring
3 cups white flour
1 1/2 cups wheat flour
3/4 tsp b. soda
1 tsp salt
1 tsp cream of tartar
2 cups coarsely chopped almonds


  1. Combine sugars and butter.
  2. Add remaining wet ingredients and mix well.
  3. In a separate bowl, combine dry ingredients
  4. Add to wet and mix well.
  5. If necessary cover and refrigerate for an hour, then shape into balls and roll in sugar (optional).
  6. Place on cookie sheet.
  7. Criss cross tops with fork.
  8. Bake at 350 for 10-12 minutes or until edges are faintly golden.
  9. Cool for a minute on pan before removing to cooling rack.

Bake what you want for the moment and then roll the remaining dough in wax paper and stick it in the freezer.

When a friend stops by or your husband needs some cookies and coffee, just pull out the dough. Slice it up, thaw slightly, roll it in the sugar and bake. Yum!

part of the Ultimate Recipe Swap over at Life as Mom

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  1. Candace says

    I’m making these cookies for a baby shower this weekend – I hope they are as good as when you make them. 🙂

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