Almond Brown Sugar Cookies Recipes

FAVORITE ALMOND SUGAR COOKIES RECIPE

Steps:

• In a mixing bowl, cream the butter and powdered sugar.
• Beat in the eggs, vanilla, and almond extracts.
• Stir in the flour. The dough will still be sticky at this point.
• Cover and refrigerate for an hour.
• Preheat the oven to 375 degrees and prepare baking sheets by either lining them with parchment paper or spraying them with non-stick cooking spray.
• Roll the cookie dough out on a floured surface.
• The dough may be a little sticky at first, just sprinkle the top of the dough so the rolling pin doesn't stick.
• Roll out to 1/4 inch thick and cut out in desired shapes.
• If you are going to sprinkle the cookies with sanding sugar instead of frosting, do so before baking pressing the sanding sugar down onto the dough slightly to make them stick.
• Bake at 375 for 8-10 minutes. Larger cookies may take longer.
• The cookies shouldn't brown except for on the very bottom edges very lightly.
• Cool completely before frosting.
• Store in an airtight container with wax paper in-between the layers of cookies.

ALMOND BROWN-SUGAR COOKIES

Steps:

• Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla. At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.
• Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
• Repeat with remaining dough (cool baking sheets and line with fresh parchment).