cateory: desserts
Almond Butter Cookies
Reviews: 198
Ingredients:
- 3/4 Pound Unsalted butter; at room temperature (3 sticks)
- 1 Cup; plus 2 tablespoons granulated sugar
- 6 Large Egg yolks
- 1 Teaspoon Pure vanilla extract
- 3 Cups; plus 2 tablespoons bleaches, all−purpose flour
- 3/4 Teaspoon Salt
- 1/2 Pound Almond slices
How to make
Almond Butter Cookies
Almond Butter Cookies
- Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed.
- Scrape down the bowl as necessary.
- Cream the mixture until it is smooth and fluffy.
- Add the egg yolks one at a time, mixing between each addition. Scrape down the sides of the bowl.
- Beat for 1 minute and add the vanilla.
- Add the flour and salt to the butter mixture and beat on low speed until it is fully incorporated.
- Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle.
- Generously dust a large sheet of parchment or waxed paper with the remaining 2 tablespoons of flour.
- Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long.
- Refrigerate for 8 hours.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment or waxed paper.
- Remove the dough from the refrigerator and peel away the paper.
- Using a sharp knife, cut the dough crosswise into 1/2−inch thick slices. Place them 2 inches apart on a baking sheet.
- Generously sprinkle the top of each cookie with almonds, lightly pressing them into the dough.
- Bake until lightly golden, about 20 minutes.
- Remove from the oven and let cool completely in the pan.
- Yield: 2 1/2 dozen cookies
Comments for
Almond Butter Cookies
Almond Butter Cookies
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