Do you enjoy holiday baking?! We’re starting early around our house this year so that we can have some tasty cookies to enjoy when family visits for Thanksgiving. We were up visiting my parents yesterday, so my mom and I headed up to Walmart and picked up the items we needed for this recipe, then headed home to start baking! It’s easy to find tons of great holiday baking recipes out there, but I have one I bet you haven’t tried yet and is something a little less traditional to enjoy for the holidays. Since I can remember, my mom has been making these Almond Squeeze-It Cookies for the holidays. They are EXCELLENT cookies to enjoy in the morning with a hot cup of coffee. They aren’t overly sweet and they aren’t too hard to make either!

How to Make Almond Squeeze-It Cookies

Start by gathering up your ingredients (full printable recipe available at the bottom of this post)

What you need:

There are not too many ingredients to this cookie, which is pretty nice! You will need a food processor or something to grind up the almonds.

Start by using a food processor to chop up your almonds (if you’re EXTREMELY unlucky, like us, you won’t have to cut the almond up by hand—our food processor BROKE one cup into grinding them up! OY VEY! So we cut them up very slowly into a fine grit…but I don’t recommend doing it that way unless you have to). They need to be VERY fine and almost powder like for this recipe. I suggest using shelled/slivered almonds.

Once your almonds are ready, mix in the other dry ingredients including the confectioners sugar, flour, and ground almonds. Mix together well.

Add in your COLD Land O’ Lakes butter…yes, I said cold. Don’t melt it! Use two knives and cut the butter into the dry ingredients until all the chunks of butter are roughly dime or nickel size. From there, wash your hands and gently crumble the butter and dry ingredients together…this is the most time consuming part of the recipe.

When your butter and dry ingredients mixture looks like this (above) then you’re ready to create your “squeeze-its”. Notice that it’s lightly crumbled together.

Now you get to make your squeeze-its! See the above demonstration…get a small handful of “dough”, squeeze, and there’s your cookie. These cookies aren’t gonna win prettiest cookie of the year award, BUT they might win tastiest! They have a great, light, not too sweet taste to them that adults especially enjoy!

Squeeze all your cookies together and place on a piece of parchment paper on a baking sheet. They don’t expand at all, so they can be placed close together and baked all at once.

When they come out of the oven, you’ll want to get another cup of confectioners sugar out and gently roll them in powdered sugar for some extra sweetness to them.

Roll your cookie in powdered sugar and then enjoy with a hot cup of coffee, hot tea, or even cocoa.

These cookies are usually a staple for my family on Christmas morning when we’re getting our hot drink and starting to open up presents! Like I mentioned before, you won’t win the world’s prettiest cookie award with these, but your friends and family will really enjoy their taste and texture. My husband, who hates most sweets, loves these cookies because they are such a great blend of savory and not too sweet.

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Download or print off your full recipe below…

Almond Squeeze-It Cookies- Holiday Baking Recipe

Print Recipe Pin Recipe

Ingredients

FULL RECIPE FOR 4 DOZEN COOKIES:
1 lb. 4 sticks Land O' Lakes Butter (cold)
1 cup confectioners sugar
5 cups flour
1 tbsp vanilla
4 cups ground/shelled almonds using food processor
HALVED RECIPE:
1/2 lb. 2 sticks Land O' Lakes Butter (cold)
1/2 cup confectioners sugar
2.5 cups flour
1/2 tbsp vanilla
2 cups ground/shelled almonds using food processor

Instructions

Rub ingredients together (see steps in post above)
Squeeze small portions of dough together
Bake at 325 degrees for 35 minutes
Once baked, while still warm, roll in confectioners sugar
**Yields about 2 dozen cookies if you half the recipe and 4 dozen if you use the whole recipe**
**I halved the recipe to create this blog post. See www.thecardswedrew.com for full recipe tutorial and photos**