2000s Recipes + Menus
Almond Butter Cookies
Makesabout 5 dozen cookies
- Active time:20 min
- Start to finish: 3 hr (includes chilling)
August 2005
These icebox cookies are perfect for a party because the dough can be made ahead and chilled or frozen until you are ready to slice and bake.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup sliced almonds with skins (4 1/2 oz), toasted and cooled completely
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Whisk together flour, baking soda, and salt.
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Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.
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Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
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Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)
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Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.
Cooks’ notes:
- Dough can be chilled up to 2 days, or frozen, wrapped also in plastic wrap, 1 month. Transfer frozen dough to refrigerator to thaw slightly at least 2 hours before slicing.
- Cookies can be baked 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
- Keywords
- shelley wiseman,
- dessert,
- cookies,
- freezer-friendly
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