These cookies are fragrant of butter and vanilla, soft and chewy with a lovely crunch from almonds. Great for the holidays or year round!
Course: Dessert, Snack
Cuisine: Finnish
Keyword: almond, cookies
Servings: 24cookies
Author: Beth Cato
Equipment
parchment paper
Rolling Pin
rolling pastry cutter or cookie cutter
pastry brush
Ingredients
1cupunsalted butter (2 sticks) room temperature
1/2cupwhite sugar
2cupsall-purpose flour plus extra for surface
1/2teaspoonvanilla extract or vanilla bean paste
1large egg room temperature
1/2cupfinely chopped almonds or sliced almonds
colored decorator sugar optional
Instructions
In a large bowl, cream together the butter and sugar until they become light and fluffy. Beat in flour and vanilla, mixing well. Cover and refrigerate for at least an hour. If the dough chills overnight, let it sit at room temperature for a bit before rolling out, as it can get quite firm.
Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
On a well-floured surface, roll out the dough to 1/4-inch thick. Use a rolling pastry cutter or cookie cutters, shape cookies and move to parchment, granting each slight space to expand. Reform dough leftovers to shape more cookies.
In a small bowl, beat the egg to break it up. Use a pastry brush to wash the top of each cookie with egg. Sprinkle almonds pieces atop each, followed by a dusting of decorator sugar, if using.
Bake for 12 to 14 minutes, until the edges turn a touch brown. Let sit on sheet a few minutes before transferring to a cooling rack. Store in a sealed container at room temperature.