Ingredients for Crispy Almond Butter Thins Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 2 large egg yolks
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- Colored sugar, for coating (optional)
- 1/2 cup finely chopped candied maraschino cherries (optional)
- 1/2 cup finely chopped dried cranberries (optional)
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How to Make Crispy Almond Butter Thins Cookies
- Preheat oven to 350°F (175°C). Position oven rack to the second-lowest position.
- Using a stand mixer, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1 teaspoon almond extract on medium speed until light and fluffy.
- Beat in 2 large egg yolks until fully incorporated.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently until smooth.
- Divide the dough in half. Shape each half into a log (approximately 1 1/2 inches in diameter). Wrap tightly in plastic wrap and chill for at least 3 hours, or up to 3 days.
- Once chilled, unwrap the dough logs and slice into 1/4-inch thick rounds.
- Place cookies onto lightly greased baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
- While still slightly warm, coat the cookies in colored sugar (optional).
- For a festive touch, add 1/2 cup finely chopped candied maraschino cherries or dried cranberries to the dough before chilling (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
19g
Carbs
3g
