Home > Just for you > CRISP ALMOND COOKIES > Page 2


1 1/2 cups butter, softened
1 cup brown sugar
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking power
1/8 teaspoon salt
1 cup finely chopped almonds

Cream together butter and sugars, until light and fluffy, about 5 minutes.
Add in eggs and vanilla and beat again.
Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.