Description
Buttery, almond cookies. Perfect for the holidays!
Ingredients
- 1-½ stick Butter, Softened
- ½ cups Sugar
- ¾ cups Brown Sugar
- 2 Large Eggs
- ½ teaspoons Vanilla Extract
- 2-½ teaspoons Almond Extract
- 2-½ cups Flour
- ½ teaspoons Salt
- 1 teaspoon Baking Soda
- ½ cups Slivered Almonds
Preparation
Preheat oven to 350ºF.
In a stand mixer, or using a bowl and a hand mixer, cream butter, sugar, and brown sugar, about 2 minutes total. Add eggs and vanilla and almond extracts and mix. I like to add the eggs in one at a time, then follow with the extracts, mixing for about 5 seconds between each.
In a separate bowl, combine flour, salt, and baking soda. Add in 1/2-cup increments to the wet mixture. Once all dry ingredients are incorporated, dough is ready.
Remove whisk from bowl. Line baking sheets with parchment paper. Add slivered almonds to a bowl.
Using a 1-inch ice cream scoop (or something that allows for uniformity), grab cookie dough and scrape the excess off the side of the bowl. Drop dough onto parchment, leaving room for about 12 balls total. Once all dough is ready for the oven, sprinkle tops with slivered almonds (I usually put about 5 to 6 pieces on each cookie but it’s your preference). Bake for 12 minutes or until just starting to get golden brown.
When baked, remove from oven and set aside to cool for about 5 minutes. Remove cookies from baking sheet and transfer to a parchment-lined cooling rack. Let sit for about 15–20 minutes or until completely cool.
Serve and enjoy! These can be stored for about 4 days in an airtight container. Makes about 32 cookies using the 1-inch scoop.
