Bready or Not: Chewy Almond Cookies
These classic refrigerator cookies are soft, chewy, and packed with almond flavor! Make the dough a day in advance of baking–or months ahead, and tuck the dough in the freezer.
Ingredients
- 6 Tablespoons butter, softened
- 2 cups brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- about 3/4 cup - 1 cup sliced almonds
Instructions
In a mixing bowl, beat together the butter and brown sugar. Add the eggs and both extracts.
In a another bowl, combine the flour, baking soda, and cinnamon. Gradually stir this into the wet mixture.
Using plastic wrap, shape the dough into 2 or 3 long tubes of dough. Wrap them up well and refrigerate overnight, or freeze for months.
When ready to bake, preheat the oven at 350-degrees. Cut dough into slices 1/4 thick; if they crumble a little, reshape with your fingers. Place spaced out on a greased or parchment-lined baking sheet. Add several almond slices on each cookie.
Bake for 7 to 10 minutes, until lightly browned. Let them set on the sheet for a few minutes, then transfer to a cooling rack.
OM NOM NOM!