Almond Butter cookies
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup unsalted butter, softened
- ¼ cup shortening
- 3 ounces almond paste
- ½ cup white granulated sugar
- ¼ cup light brown sugar, loosely packed
- 1 medium-sized egg
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- Preheat oven to 400°F.
- Sift together flour, baking soda and baking powder. Set aside.
- Cream together butter and shortening. Add almond paste, white sugar and light brown sugar. Beat until light and fluffy. Beat in egg. Add almond and vanilla extracts. Add sifted dry ingredients in batches, beating until just incorporated.
- Roll mixture into 1-inch balls. Arrange over ungreased cookie sheets, about 2 inches apart. Flatten with the base of a glass coated with sugar. Bake for 8 to 10 minutes or until lightly golden. Allow to cool on cookie sheet for 2 to 3 minutes. Transfer onto wire racks and allow to cool completely. Store leftovers in an airtight container.
- If desired, press slivers of almonds over cookies before baking. You may also choose to sprinkle tops with sugar-cinnamon mixture.
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