Almond Butter Cookies
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.
Makes about 5 dozen cookies.
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