The Buttery Almond Cookies That Disappear First

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter until creamy and smooth.
3. Add the powdered sugar and brown sugar and beat on high speed for 2-3 minutes until well creamed.
4. Mix in the vanilla extract and almond extract (if using).
5. In a separate bowl, whisk together the all-purpose flour, almond flour and salt.
6. On low speed, add the flour mixture to the butter mixture gradually, in 4-5 parts, mixing just until the flour is absorbed and the dough clings together. It will be dry.
7. Scoop 1-tablespoon (15 g) portions of dough and roll each into a 3-inch (7.5 cm) rope.
8. Fold each rope into a crescent, with thinner ends and a thicker center, and place on the lined sheets spaced at least 2 inches (5 cm) apart.
9. Bake on the center rack at 375°F (190°C) for 10 minutes, until the edges just begin to turn light golden.
10. Let the cookies cool on the sheet for 10-15 minutes, then gently toss each one in powdered sugar. For a thicker coating, cool completely and toss again.

Summarized from Sugar Spun Run's video. Watch it for the details.

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