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 tsp  baking soda
1/8 tsp  salt
3/4 stick  (6 tablespoons) unsalted butter, softened
1/4 cup  granulated sugar
1/4 cup  packed light brown sugar
1 Tbsp  corn syrup
1/2 tsp  vanilla
1/4 tsp  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 
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. 
 
 
 
 
-- 
(ID: 1555) Mirror: rec.food.recipes: Sun, Aug 21, 2005


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