These cookies are addictive; I especially love them with my morning coffee. The key is to not over baked them since then they go from being soft and slightly chewy (yum), to hard and crispy. I definitely start checking them after 12 minutes and then every minute thereafter. As SOON as you start to see a golden edge forming, take them out of the oven.
Ingredients
- 1¾ cup flour
- 2 tsp baking powder
- ½ cup butter
- 1 cup sugar
- ¼ tsp salt
- 1 egg
- ½ tsp almond extract
- milk
- ½ cup sliced almonds
- almond icing
Instructions
- Preheat oven to 325 degrees
- Mix flour, baking powder and salt
- Beat butter in a mixing bowl until softened
- Add sugar, mix
- Add egg and almond extract, mix
- Add flour and beat until dough is well mixed
- Divide into fourths
- Form each into a 12 inch roll
- Place two rolls 4-to-5 inches apart on an un-greased cookie sheet
- Flatten till 3 inches wide ← cookies should be ~¼” thick
- Repeat with remaining rolls
- Brush with milk, sprinkle with almonds
- Bake at 325 degrees for 12-14 minutes – till edges are lightly golden brown
- While still warm, cut into 1 inch strips, diagonally
- Cool
- Drizzle with almond icing
Almond Icing Instructions
Mix 1 cup powdered sugar, ¼ tsp almond extract and 3-to-4 T milk. Stop after adding 3T and check the icing consistency. You want to be able to take a spoonful and drizzle it like paint over the cookies. If it’s too thick, add more milk. If it’s too thin, then add more powered sugar.