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These little bite-sized almond cookies have been my holiday secret weapon for years. They're delicate, just sweet enough, and never fail to disappear from cookie platters within minutes. The subtle almond flavor and festive nonpareils make them perfect for any holiday gathering, but they're simple enough to enjoy any time of year.
I first made these cookies when looking for something quick to bring to a last-minute holiday potluck. They were such a hit that three people asked for the recipe before the night was over. Now they're requested at every family gathering.
Ingredients
- Butter adds rich flavor and creates that melt-in-your-mouth texture. Use unsalted for better control over the final taste
- Sugar provides just enough sweetness without overwhelming the delicate almond flavor
- Almond extract gives these cookies their signature flavor. A little goes a long way
- All-purpose flour forms the structure of these cookies. Measuring precisely ensures the perfect texture
- Salt enhances all the flavors and balances the sweetness
- Nonpareils add a festive touch and gentle crunch. Choose holiday colors to match your celebration
How To Make Holiday Butter Cookies
- Prepare the oven and pan
- Heat your oven to exactly 325°F. Line an 8-inch square baking pan with plastic wrap, allowing it to hang over the edges by about an inch. This makes removing and cutting the dough much easier later.
- Make the cookie dough
- Beat the softened butter, sugar, and almond extract until the mixture becomes light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl frequently to ensure everything mixes evenly. Add flour and salt, mixing on low speed until the dough comes together. Gently fold in the nonpareils until evenly distributed.
- Form the dough
- Knead the dough in the bowl just 4-5 times until it forms a cohesive ball. This minimal handling keeps the cookies tender. Press the dough evenly into the prepared pan, using your fingertips to create a uniform thickness.
- Cut and arrange
- Lift the dough out of the pan using the plastic wrap overhang. Place it on a cutting board and cut into precise 1/2-inch squares using a sharp knife. Transfer these tiny squares to ungreased cookie sheets, leaving 1/2 inch between each cookie to allow for minimal spreading.
- Bake to perfection
- Bake for exactly 13-15 minutes, watching carefully near the end. The cookies are done when the bottoms just begin to turn golden. The tops will remain pale. Allow them to cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.
Almond extract is truly the star ingredient in this recipe. I discovered its magic when I accidentally spilled a few extra drops into my first batch. That happy accident created such a wonderful aroma and flavor that I've been precisely measuring that quarter teaspoon ever since. The scent of these baking brings my entire family to the kitchen every time.
Storage And Freshness
These delicate cookies keep remarkably well when stored properly. Place them in an airtight container with parchment paper between layers to prevent sticking and breaking. They'll maintain their texture and flavor for up to two weeks at room temperature. For longer storage, freeze the baked cookies for up to three months. Allow them to thaw completely at room temperature before serving.
Easy Variations
While the classic recipe is perfect as is, you can easily customize these cookies to fit different occasions. Replace the almond extract with vanilla, lemon, or orange extract for different flavor profiles. Swap the colorful nonpareils for chocolate sprinkles, finely chopped nuts, or a dusting of colored sugar. During Christmas, I sometimes divide the dough and tint half with red food coloring and half with green for a festive cookie platter.
Serving Suggestions
These tiny treats look beautiful arranged on a multi-tiered serving platter or scattered among other holiday cookies on a dessert table. Their small size makes them perfect for pairing with after-dinner coffee or hot chocolate. I love serving them alongside a bowl of vanilla ice cream, where guests can sprinkle them over top like sweet croutons. They also make wonderful gifts packaged in small tins or clear cellophane bags tied with festive ribbon.
Recipe FAQs
- → Can I use a different extract instead of almond?
Yes, you can substitute vanilla, lemon, or orange extract for the almond extract. Each will provide a different but complementary flavor profile. If using vanilla, consider increasing to 1/2 teaspoon as it's generally milder than almond extract.
- → How should I store these butter squares?
Store in an airtight container at room temperature for up to 5 days. For longer storage, place in a freezer-safe container with parchment between layers and freeze for up to 3 months.
- → Can I use sprinkles instead of nonpareils?
Absolutely! While nonpareils give a specific texture and look, you can substitute with jimmies, sugar pearls, or seasonal sprinkles. Just be aware that larger sprinkles may change the texture slightly.
- → Why do you form the dough in a pan and then cut it?
This technique ensures uniform thickness and consistent square shapes. It's much easier than rolling and cutting with cookie cutters, especially since this dough can be somewhat delicate.
- → Can I make these ahead for a holiday party?
These butter squares are perfect for making ahead! They maintain their quality for several days and actually develop a better flavor after 24 hours. Make them 1-2 days before your event for the best results.
- → Are these suitable for gift-giving?
These make wonderful holiday gifts! Layer them in decorative tins or boxes with parchment paper between layers. Their festive appearance and delicious taste make them perfect for sharing during the holiday season.