Foto: RecipeGirlIngredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 cup sliced or slivered almonds, (toasted)
- ¾ cup (1½ sticks) unsalted butter, (at room temperature)
- 4 ounces cream cheese, (at room temperature)
- ¾ cup granulated white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup powdered sugar ((for rolling))
Steps
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour and salt. Add the toasted almonds, and stir to combine. Set aside.
In a large bowl, use an electric mixer to beat together the butter, cream cheese, and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Add the vanilla and almond extracts and mix for 1 minute. Reduce the mixer speed to low; gradually add the flour mixture and mix for 20 seconds. If needed, use a rubber spatula to finish mixing the flour into the dough.
Roll about 1½ tablespoons of the dough into a ball. Place on a prepared baking sheet. Repeat with the remaining dough, spacing them 1-inch apart.
Bake the cookies until light brown around edges, 14 to 16 minutes, rotating the baking sheets halfway through. Transfer to a wire rack to cool for a few minutes. Add powdered sugar to a bowl. Then add the cookies to the powdered sugar one or two at a time, toss to coat, and then place on a wire rack to cool completely.
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