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Toasted Almond Cookies - 32 Cookies
Use these cookies to make ice cream sandwiches with Mocha Toffee Ice Cream.
Recommended Servings
Makes about 32 cookies
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
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.

Servings: Makes about 32 cookies

Nutritional information per serving

calories 125 (49% from fat) • carb. 15g • pro. 1g • fat 7g • sat. fat 4g • chol. 22mg • sod. 47mg • calc. 9mg • fiber 0g

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