Holiday cookie box: Almond heart cookies (1961)

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Non-sweet almond hearts cookie recipe

A bland cookie that appeals to those not fond of very sweet things.


1961-nonsweet-almond-hearts2-1/2 cups sifted flour
1/2 cup sifted confectioners sugar
1 cup butter (must be butter)
2 egg yolks
1 teaspoon vanilla or almond extract, or 1 tablespoon mace, rose water or lemon juice
1-1/2 cups finely ground almonds (must be almonds)
Chopped nuts or Colored Vanilla Frosting, see below


Beat together sugar and butter. Stir in 1 egg yolk and flavoring. Add flour and almonds. Knead to a smooth dough. Chill 2 to 3 hours.

Roll out dough between waxed paper to 1/4″ thickness. Cut with heart-shaped cutter. Put on cookie sheet. Brush with 1 beaten egg yolk and sprinkle with chopped nuts, or decorate with frosting after baking.

Bake in moderate oven (350 F) 10 to 12 minutes, or until barely golden.

Colored Vanilla Frosting

Beat until smooth: 1-1/2 cups sifted confectioners’ sugar, 2 tablespoons cream and 1-1/2 teaspoons vanilla extract. To color, add a few drops of vegetable food coloring.

Makes about 10 dozen 1-1/2″ heart-shaped cookies

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Because the fun never ends

Comments on this story

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.