Desserts
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Makes about 32 cookies
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Makes about 32 cookies
Use these cookies to make ice cream sandwiches with Mocha Toffee Ice Cream.
carb. 15g
pro. 1g
fat 7g
sat. fat 4g
chol. 22mg
sod. 47mg
calc. 9mg
fiber 0g
Ingredients
2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ pound unsalted butter, at room temperature 1⅓ cups granulated sugar, divided 1 large egg 1 teaspoon vanilla extract 1 teaspoon almond extract ½ cup chopped toasted almonds
Preparation
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 1½ 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 ½-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.