German Almond Cookies are a soft and addictive icebox cookie.
Not too sweet, just sweet enough that you know you are eating a cookie rather than a biscuit.
These cookies are great for lunchboxes or afternoon tea.
Over the years I have searched for a cookie from my childhood.
It would help if I could remember the name of the cookie.
Unfortunately, all I can remember is the name of the bakery they came.
Myers Bakery was a well known and well-loved bakery in my hometown of Kankakee, Illinois.
So much so that there is a page for them at the Kankakee County Museum!
My dad used to take me there and his dad used to take him there, that’s how long the bakery was around.
It opened in 1905. It lasted at least 90 years…… but if you have spent any time reading our posts, you know the story of my life, the bakery closed.
The cookies were soft, long, brown and had slivered almonds in them.
There was no almond flavoring. Personally, I think that almond flavoring tastes like cherries.
Not that cherry flavoring is necessarily bad, it has its place in the kitchen and I we use almond extract it in white cakes and such.
They were not chocolate brown and they were not molasses cookie brown either.
They were almost like a peanut butter cookie, but without peanut butter.
They are not honey cookies, been there, done that.
Anyway, I have made a lot of cookies and none of them had made the cut and found their way into my recipe rotation.
That is until I found a German cookie recipe and made a few minor adjustments.
I couldn’t even begin to pronounce what they are called in this version, so we settled on the name German Almond Cookies at our house.
Sadly, this recipe isn’t the cookie I remember, but everyone I have shared this with loves it.
These cookies aren’t too sweet and they are perfect with coffee, hot tea, and hot chocolate.
Oh, who am I kidding, they are great just by themselves!
The recipe calls for shortening or lard. I make them both ways, I prefer the lard version.
If you are afraid of using lard, it has the same amount of calories and fat as shortening.
The lard has more cholesterol. Neither one is something you should be eating tons of anyway.
Lard should not be used for your German Almond Cookies if you intend to serve these to vegetarians or folks who do not eat pork for religious regions.
The absolute only reason I mention this is because most people do not expect pork products to be found in their cookies.
I believe it would be unfair, cruel, and immoral to set these out without giving a warning.
Any time I am making these for a group of people I use shortening. Its a moral choice for me.
This recipe makes a lot of cookies. These cookies freeze well after baking, but sharing is always better.
German Cookies are always welcome and enjoyed anywhere I choose to share them.
I would love to hear any ideas about what this elusive cookie may have been.
The preparation time of 9 hours includes an 8-hour refrigeration rest time.
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German Almond Cookies
- Cookie Sheet
- Wax Paper
- Take out a cookie sheet and place 2 pieces of wax paper or plastic wrap the length of the cookie near the cookie sheet and set aside.
- Place both sugars in a large mixing bowl.
- In a small saucepan, melt butter and lard/shortening over low heat. Once melted, pour over sugar.
- With the mixer running on low, mix until all sugar is moistened and there are no dry granules in the bowl.
- Add the eggs and mix well.
- With the mixer running, add baking soda, followed by cinnamon and mix well.
- Turn off the mixer and add the flour. Mix just until you no longer see flour.
- Add the slivered almonds and mix until almonds are evenly distributed.
- Divide the dough between the two sheets of wax paper and form in rectangles about 2 inches tall and 3 inches wide. Wrap in wax paper and transfer to the refrigerator on cookie sheet. Let rest in refrigerator at least 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Unwrap the cookie logs and slice 1/4 to 1/2 inch thick. Thicker slices will produce softer cookies but will take longer in the oven.
- Place cookies at least 1 inch apart.
- Bake in preheated oven for 8 to 10 minutes or until edges are beginning to brown and tops no longer look wet.
- Remove from cookie sheet and place on cooling rack to finish cooling.