Name: Almond Butter Cookies
Total time: 8 h 23 min
Yield: Makes 30 cookies
Cuisine: American
Ingredients: 3/4 lb unsalted butter, at room temperature; 1 cup plus 2 tablespoons granulated sugar; 6 large egg yolks; 1 tsp pure vanilla extract; 3 cup plus 2 tablespoons all-purpose flour; 3/4 tsp salt; 1/2 lb sliced almonds

Instructions

Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed. Cream until smooth and fluffy.

Add the egg yolks one at a time, mixing between each addition. Beat for 1 minute and add the vanilla.

Add the flour and salt to the butter mixture and beat on low speed until fully incorporated. Increase to medium and mix until thick and creamy, about 2 minutes.

Dust a large sheet of parchment paper with the remaining 2 tablespoons of flour. Spoon the dough down the center, fold the paper tightly over, and roll into a cylinder about 3 inches in diameter and 12-14 inches long. Refrigerate for 8 hours.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Remove dough from the refrigerator and peel away the paper. Cut crosswise into 1/2-inch thick slices. Place 2 inches apart on the baking sheet.

Sprinkle the top of each cookie with almonds, lightly pressing them into the dough. Bake until lightly golden, about 20 minutes. Let cool completely in the pan.

Instructions

Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed. Cream until smooth and fluffy.

Add the egg yolks one at a time, mixing between each addition. Beat for 1 minute and add the vanilla.

Add the flour and salt to the butter mixture and beat on low speed until fully incorporated. Increase to medium and mix until thick and creamy, about 2 minutes.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Remove dough from the refrigerator and peel away the paper. Cut crosswise into 1/2-inch thick slices. Place 2 inches apart on the baking sheet.

Sprinkle the top of each cookie with almonds, lightly pressing them into the dough. Bake until lightly golden, about 20 minutes. Let cool completely in the pan.