Use these cookies to make ice cream sandwiches with Mocha Toffee Ice Cream.
2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 pound unsalted butter, at room temperature 1-1/3 cups granulated sugar, divided 1 large egg 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 cup chopped toasted almonds
calories 125 (49% from fat) • carb. 15g • pro. 1g • fat 7g • sat. fat 4g • chol. 22mg • sod. 47mg • calc. 9mg • fiber 0g
Arrange oven racks to upper and lower middle positions. Preheat oven to 375° F. Place flour, baking powder, and salt in a small bowl and stir to combine; reserve. Line baking sheets with parchment paper. Place butter and sugar in a large mixing bowl. Using a Cuisinart® SmartPower™ Hand Mixer, cream butter and one cup of the sugar, using medium speed, until light and fluffy, about 3 minutes. Scrape the bowl. Add egg and extracts; beat on low speed until combined, about 30 - 40 seconds. Add reserved dry ingredients and toasted almonds to the bowl. Beat on low speed until just combined, 30 - 40 seconds. Place the remaining sugar in a shallow bowl. Measure dough into walnut-size pieces, about 1-1/2 tablespoons each. Roll each piece into a ball using palms of your hands and roll in remaining granulated sugar. Place on baking sheets about 2-inches apart. Flatten balls using the bottom of a drinking glass until they are about 1/2-inch thick. Bake in preheated oven, about 10-12 minutes, reversing the cookie sheets after 5 minutes, until edges of cookies are pale golden and tops are crackled. Cool on baking sheets for 2 - 3 minutes. Transfer to a rack to cool completely.
See more recipes on
Download it Today!