Never showy, but always classic, almond cookies seem to be a bit more sophisticated than the standard cookie fair. This recipe starts with a slightly shortbread-style base topped with chopped almonds and drizzled with a sweet glaze. All these flavors come together with a melt-in-your-mouth texture.
Cookies
1 cup unsalted butter soft but cold (you can make a thumbprint in it)
3/4 cup sugar
1 teaspoon almond extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
sliced almonds
Glaze
1/2 cup powdered sugar
1 teaspoon almond extract
3 teaspoons water
Instructions
Preheat oven to 400°. In a bowl, with a mixer, cream the butter, sugar and almond extract. In a separate bowl mix the flour, baking powder and salt. Add the flour mixture 2 tablespoons at a time to the butter mixture until completely combined (important)!
Roll into small balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done) at 400° on a parchment lined pan. Cool cookies until they are just warm and place sliced almonds on top of each cookie.
For the glaze Combine powdered sugar, almond extract and water. Drizzle a spoonful of glaze on top of the almonds and cookie.
Serves 24 cookies
Recipe courtesy of the-girl-who-ate-everything.com
