Almond Butter Cookies
Rich slice-and-bake butter cookies topped with sliced almonds, baked to golden perfection.
Ingredients
- 0.8 lb unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 6 large egg yolks
- 1 tsp pure vanilla extract
- 3 cup plus 2 tablespoons all-purpose flour
- 0.8 tsp salt
- 0.5 lb sliced almonds
Instructions
- 1
Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed. Cream until smooth and fluffy.
- 2
Add the egg yolks one at a time, mixing between each addition. Beat for 1 minute and add the vanilla.
- 3
Add the flour and salt to the butter mixture and beat on low speed until fully incorporated. Increase to medium and mix until thick and creamy, about 2 minutes.
- 4
Dust a large sheet of parchment paper with the remaining 2 tablespoons of flour. Spoon the dough down the center, fold the paper tightly over, and roll into a cylinder about 3 inches in diameter and 12-14 inches long. Refrigerate for 8 hours.
- 5
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- 6
Remove dough from the refrigerator and peel away the paper. Cut crosswise into 1/2-inch thick slices. Place 2 inches apart on the baking sheet.
- 7
Sprinkle the top of each cookie with almonds, lightly pressing them into the dough. Bake until lightly golden, about 20 minutes. Let cool completely in the pan.
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