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| Perfect Almond Butter Cookies |
Aunt Joan gave me some Rycraft cookie stamps for like my 16th or 17th birthday, and I still have them. With the stamps came a recipe book for all kinds of shortbread. This recipe is my favorite from that book, and when I make them for people, these always get rave reviews. They are so simple, it's hard to believe they're so loved, but they have just the perfect amount of sweetness and their texture is perfectly melt-in-your-mouth crisp. I like mine to be clearly browned on the edges in order to get the full flavor of this buttery cookie.
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| Cookie stamps from Rycraft and Almond extract from Penzy's Spices |
Almond Butter Cookies
- 1 cup butter
- ½ cup sugar
- 1 tsp almond extract
- ¼ tsp salt
- 2 cups King Arthur Unbleached All-Purpose Flour
Preheat oven to 350°. Cream butter & sugar. Add extract. Add salt & flour. Chill dough. Form one-inch balls & roll in sugar. Stamp with cookie stamp.
Bake at 350° for 12-15 minutes, or until edges are lightly browned.
Makes about 3 dozen cookies.
* These cookies are also great with ½ cup finely chopped macadamia nuts.
