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
-
Whisk together flour, baking soda, and salt.
-
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.
-
Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
-
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.)
-
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.