I came up with this cookie recipe as a way to capture a butter cake popular in my husband’s native Netherlands. 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Almond paste and butter make each melt-in-your-mouth morsel irresistible.","recipeIngredient":["1\/2 cup butter, softened","1\/2 cup shortening","6 ounces almond paste","1-1\/3 cups sugar","1 large egg, room temperature","2 cups all-purpose flour","1 teaspoon baking soda"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, cream the butter, shortening, almond paste and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture."},{"@type":"HowToStep","text":"Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool."}],"recipeYield":"6-1\/2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 115 calories","fatContent":"6g fat (2g saturated fat)","cholesterolContent":"12mg cholesterol","sodiumContent":"58mg sodium","carbohydrateContent":"14g carbohydrate (8g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3,"reviewCount":4,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"moosetracker"},"reviewBody":"I thought they were great. I made two changes. Since my Almond paste came in a 7 oz package, I used it all rather then throw out one ounce. And I rolled the cookie balls in sugar before putting them on the pan. The almond taste isn't the instant you bite, but it is a smooth flavor you get a few seconds after.Saguarogirl - I have never seen almond butter, maybe this depends on the area you live in?.. The almond paste came in a tall rectangular box in the area with spices. I surfed the net, and it said they are different enough not to be substituted. A better substitute is marzipan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LegalSec"},"reviewBody":"I was excited about making these cookies. Such a disappointment. The cookies resemble a snickerdoodle in the picture, trust me they did not. They were flat, greasy and undercooked even when I cooked for additional time. Would not make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mavarnee"},"reviewBody":"I agree with LegalSec. Tried adding flour, then confectioners sugar, then freezing the dough. Just doesn't come out right, and too greasy. I make a lot of things with almond paste and I was really disappointed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"babystitch"},"reviewBody":"I LOVE LOVE LOVE these cookies!I would make these monthly if I could. They are delicious with a glass of cold milk. Easy to make!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"12716","romance_copy_dek":"I came up with this cookie recipe as a way to capture a butter cake popular in my husband's native Netherlands. 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