Description
Unique and show stopping with only 6 ingredients. Light, buttery, perfumed with almond extract. Crisp texture that softly crumbles in your mouth. Perfect for Christmas platters or a light summer treat.
Ingredients
Scale
- 12 tablespoons butter
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 1/2 teaspoons almond extract (or to taste; vanilla extract may be substituted or added)
- 2 cups all-purpose flour
- Sliced almonds (as needed)
Instructions
- In a stand mixer bowl, cream butter and sugar on high speed until light and fluffy, about 3-4 minutes. Scrape down the sides.
- Add the egg and almond extract. Beat for 1 minute and scrape down the sides.
- Add flour and beat on low until a smooth dough forms.
- Pat the dough into a ball, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350F and line 3 baking sheets with parchment paper.
- Flour your countertop, roll out dough to 1/4-inch thickness.
- Cut dough into round discs using a 2 1/2-inch cookie cutter. Place on baking sheets, max 12 per sheet.
- Add 5 almond slices to the center of each disc, arranged like flower petals.
- Create small holes using a plastic straw or exacto knife. Remove dough pieces with a toothpick.
- Bake for 10-12 minutes or until edges are lightly golden. Rotate the baking sheet halfway.
- Cool cookies on the baking sheet before transferring to wire racks.
- Optionally dust with powdered sugar or cinnamon sugar before serving.
Notes
- Use unsalted butter for better control of salt content.
- Adjust almond extract to your taste.
- Keep an eye on cookies while they bake.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg