These were amazing. Just amazing. But, I also love almonds and sugar cookies, so the combination of the two was inevitable. I found the original on Mike’s blog and he found it in Food Network Magazine, May 2012. He was all fancy and put frosting on his. I took one bite and couldn’t bear to add frosting to it – I didn’t want to make them too sweet. But, I didn’t make the frosting or taste the frosting so I couldn’t even tell you if the frosting would have made them too sweet. Okay, let’s be honest – by the time I made the frosting, most of the cookies would have been gone and I was just being lazy. 😉 They were just too good without frosting. You taste them and decide if you want to put frosting on them. My coworkers and neighbor (and Sol) loved them even though they didn’t have frosting.
2 cups all-purpose flour
1/2 teaspoon baking soda
pinch of kosher salt
2 sticks unsalted butter, at room temperature
1 cup sugar
1 egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 stick unsalted butter, at room temperature
1 1/2 teaspoon pure almond extract
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 3/4 cups confectioner’s sugar, sifted
- Whisk the flour baking soda and salt in a medium bowl.
- Beat the butter and sugar in the bowl of stand mixer with paddle attachment on medium speed until fluffy, about 5 minutes.
- Beat in the egg and vanilla and almond extracts.
- Reduce the mixer speed to low and add the flour mixture. Beat until just combined.
- Cover and chill for one hour.
- Preheat the oven to 350 degrees.
- Line baking sheets with parchment paper.
- Scoop 1-inch mounds of dough onto the baking sheets, about 2 1/2 inches apart. Flatten the mounds slightly with your fingers.
- Bake for 10 minutes until the edges are just golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting: Beat the butter, almond and vanilla extracts and salt in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Add the confectioner’s sugar, beat until smooth and creamy. Place the frosting in a piping bag with a star tip. Pipe a dollop on each cooled cookie.
Hopefully you try the frosting, I might be able to get to that point next time. 😉