Almond Butter Cookies

Ingredients

• 0.3 teaspoon almond extract 
• 0.5 cup almonds with skins (4 1/2 oz), toasted and cooled completely sliced
• 0.5 teaspoon baking soda 
• 1 tablespoon plus 
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 cup brown sugar light packed
• 0.1 teaspoon salt 
• 6 tablespoons butter unsalted softened
• 0.5 teaspoon vanilla 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• plastic wrap
• hand mixer
• stand mixer
• wax paper
• spatula

Directions

1. Whisk together flour, baking soda, and salt.
2. Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form.
3. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.
4. Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
5. Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)
6. Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.
7. • Dough can be chilled up to 2 days, or frozen, wrapped also in plastic wrap, 1 month.
8. Transfer frozen dough to refrigerator to thaw slightly at least 2 hours before slicing.• Cookies can be baked 3 days ahead and cooled completely, then kept in an airtight container at room temperature.