Almond Cookies
Almond Cookies (makes about 20 REALLY BIG cookies)
- 2 sticks butter
- 1 3/4 cups sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons almond extract
- 3 cups flour
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
add-ins & add-ons: sanding sugar, non-pareils or sprinkles
The batter for these cookies needs to be prepared in advance, and refrigerated for at least 2 hours before baking. I prefer to prepare it, refrigerate it, forget about it overnight and then bake them the next day! So I've divided this recipe into DAY 1 and DAY 2--
DAY 1: Preparing the batter
--In the bowl of your mixer, on a medium high speed, beat the butter, sugar, eggs and extracts until
light and fluffy. This will take about 5 minutes, so grab another bowl and whisk together your dry
ingredients while the mixer is beating the butter/sugar mixture. Remember: 5 minutes!!! Light and
Fluffy!!
--Add the dry ingredients into the butter/sugar mixture and mix on low until just combined (if you want
to add nonpareils or sprinkles into the batter for funfetti cookies, add 1/2 cup at this time).
--Scoop the dough into equal-sized portions onto parchment paper-lined cookie sheets. I use a very
large cookie scoop to form my cookies-- about 3 tablespoons of dough in each cookie. If desired, dip
the tops of the cookies into sanding sugar before placing onto the cookie sheet.
--Refrigerate at least 2 hours before baking.
DAY 2: Time to bake!
--Preheat your oven to 350 degrees.
--Bake cookies for 13 to 17 minutes. The cookies are done when they start to crack on top, and the
edges are barely starting to brown.