My butter almond cookie is the perfect cookie. It goes well with all other desserts. The best part about making them is your whole house will smell like warm sugar. This cookie is a perfect pair with a cup of tea. Curl up with a batch of these and I promise they wont disappoint. Bakers tip: You want to grab the cookies out of the oven when they look a little raw. They will continue to cook for few minutes or so when they're out of the oven, this way you'll keep them soft.
(2 1/4) c. Flour
(1 1/4) c. Sugar-Plus some extra for dusting
(1 1/4) c. Butter
(1) Tbsp Vanilla
(1/2) c. Slivered Almonds
Oven Set @350, Makes 40 cookies
First Combine Butter, Sugar, & Vanilla, mix well. Next add the flour and mix thoroughly.
Next add the Almonds. Break some of them up in your hands as you add them in. Save about 40 or so of the halved almonds on the side for decoration.
Line a cookie sheet with parchment paper, scoop out one tablespoon of dough and roll into a ball as shown above. Sprinkle some sugar on top of the cookies and bake for 10-12 minutes.
Using 1 slivered almond for each cookie, press down on the middle, leaving an almond imprint. Sprinkle with sugar again and serve.