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Weekend Warrior-Weekend Baker

Ingredients

  • 12 tablespoons unsalted butter at room temperature
  • ½ cup granulated sugar
  • Pinch of table salt
  • 1 yolk from large egg
  • ¾ teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • 1 ½ cups all-purpose flour
  • ½ cup slivered almonds toasted

Instructions

  • 1. Position an oven rack in the middle. Heat the oven to 350˚F.
  • Line 2 cookie sheets with parchment paper or nonstick baking liners.
  • 2. In a large bowl, combine the butter, sugar and salt. Beat with an electric mixer (stand mixer fitted with the paddle attachment or handheld mixer) on medium speed until well blended. Add the egg yolk and vanilla and almond extracts and beat until combined. Pour in the flour and toasted almonds and beat on low speed until the dough begins to clump together. The nuts will break up a bit, but that’s okay.
  • 3. Using a small ice-cream scoop or 2 tablespoons, shape rounded mounds of about 2 tablespoons dough on the prepared cookie sheets, spacing them about 1 ½”. Using your fingers, press down on each mound to flatten.
  • 4. Bake 1 sheet at a time until the cookies look dry on top and the edges are golden brown, about 17 minutes. Transfer the cookie sheet to a rack to cool for about 10 minutes. Using a spatula, lift the cookies from the sheet onto a rack and let cool completely.