Ingredients
- 3 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3½ cups all-purpose flour
- ¼ tsp salt
- 1½ cups crushed almonds
- 24 whole almonds, optional
How to Make It
- Preheat oven to 350°F. Using the paddle attachment on a stand mixer or hand mixer, cream the butter and sugar together. Add the extracts and combine.
- Sift the flour and salt together. Stir the crushed almonds into the flour. Slowly add the flour to the butter while mixing slowly. When mixed, turn onto a floured surface and shape into a flat disk. Refrigerate for 1 hour.
- Flour a surface and roll the dough until it is ½" thick. Cut into rounds or squares that are no larger than 2½" across. Place 1 whole almond on the top of each cookie, if desired. Place the cookies on a griddle and bake in the middle of the oven for 20–25 minutes. The edges will turn brown. Cool to room temperature and serve.
