I love a butter cookie. These seem to be around only at Christmas, not sure why that is. Butter cookies should always be available.
The best part of these cookies is that they are simple. Only five ingredients. I think even a novice baker could hand this.
I chopped the almonds quite fine. Not quite a powder, but tiny little almond pieces. This ensures you get a little of the almond crunch in the delicate cookie.
Working in the flour with a pastry blender really gets everything incorporated very well. It does take a little hand work, but the end dough is nice and smooth. Well, as smooth as it can get with chunks of almonds.
The cookies are very delicate. You need to be careful not to break them when moving them to the wire rack to cool. You also don’t want to wait too long to remove them from the tray.
I use a silicone mat when I bake. They are very inexpensive and can be found at most big box stores, or online. I have little to no sticking when I use the Silpat, which is great.
These cookies would be a great accompaniment to an afternoon tea or coffee. Or by themselves really, they are very eatable!
ALMOND BUTTER COOKIES
1 Cup Butter
1/2 Cup Sugar
1 Cup Finely Chopped Almonds
2 Teaspoons Vanilla
2 Cups All Purpose Flour
Heat oven to 350 degrees. Cream butter and sugar. Stir in almonds and vanilla. Blend in flour with a pastry blender. Form into small balls and place on baking sheets. Flatten with the bottom of a greased glass dipped in sugar. Bake 9 to 10 minutes.
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