Description
Delicious almond butter cookies with a crispy edge and soft center.
Ingredients
Scale
- 12 tablespoons butter
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 ½ teaspoons almond extract (or to taste; vanilla extract may be substituted or added in addition)
- 2 cups all-purpose flour
- Sliced almonds (as needed)
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and handheld electric mixer), add the butter and sugar, and be on high speed to cream them until light and fluffy, about 3-4 minutes. Stop and scrape down the sides of the bowl.
- Add the egg and almond extract, and beat to incorporate, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the flour (and 1/2 tsp salt if you’re using unsalted butter) and beat on low speed until just incorporated and a smooth dough forms.
- Pat the dough into a large ball, wrap it with plastic wrap, and place it in the refrigerator to chill for 1 hour.
- Preheat oven to 350F and line 3 baking sheets with parchment paper.
- Lightly flour your clean countertop, place the chilled dough on it, and using a lightly floured rolling pin, roll out the dough to about 1/4-inch thickness.
- If the dough seems too sticky, put a little more flour on the rolling pin or lightly sprinkle it on the dough itself. Or place it back in the fridge for 5-10 minutes and that’ll help it firm up and you can try again to roll it out.
- After the dough has been rolled out, cut the dough into round discs using a 2 1/2-inch cookie cutter. Place the discs onto a parchment lined baking sheet, adding no more than 12 per baking sheet. You can re-roll the dough scraps and cut them out.
- Place 5 almond slices gently into the center of each disc, arranged like flower petals, to create a sand dollar appearance.
- Squeeze a plastic straw into an oval shape or use an exacto knife to create the small holes on each piece. Then use a toothpick to remove the dough from the straw. Discard these little pieces of dough.
- Bake the cookies for approximately 10-12 minutes (start checking earlier than that) or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet until they’re cool enough to transfer to wire racks to cool fully.
- Optionally before serving, you may dust the cookies with a bit of powdered sugar or cinnamon sugar, depending on your preference.
Notes
- You don’t have to make as many holes as I made in my cookies because it is a bit time-consuming and they don’t have to look perfect, just do your best.
- Keep a very close eye on the cookies because they’re very thin and they’ll bake quite quickly.
- If possible, recommend baking one sheet of cookies at a time, using the center oven rack, and rotating the baking sheet once midway through baking for optimal browning.
- In some ovens, the baking time may be more than suggested.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg