(pictured with Chocolate-Dipped Strawberries)
Crisp, light, buttery, and richly flavored, these cookies could perhaps be equaled but not surpassed. I think they make a wonderful dessert, especially when served on a decorative platter with a side dish of fresh fruit or Chocolate-Dipped Strawberries.
MAKES 4 DOZEN
1 cup (2 sticks) unsalted butter, softened
ВЅ cup sugar
Вј cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 cup (about 4 ounces) coarsely ground almonds
2Вј cups unbleached white flour
Вј teaspoon salt
- Cream the butter with the two sugars in a large bowl until fluffy. Add the vanilla and almonds and beat until well blended. Gradually beat in the flour and salt just until combined. Do not overbeat the dough.
- Lightly flour a large sheet of wax paper. Turn the dough onto the wax paper and shape into a log 2 inches in diameter. Roll to cover completely with the wax paper; then refrigerate for at least 1 hour and up to 1 week.
- When ready to use, cut the log into slices Вј inch thick. (For an easy method mark off Вј-inch spaces with a ruler on the whole log and then slice.)
- Preheat the oven to 350В°F. Place on an ungreased cookie sheet about 1 inch apart and bake for 12 to 15 minutes, or until lightly golden on the edges. These cookies do not spread during baking. Cool on a wire rack before serving. Store in a covered tin up to 2 weeks.
NOTE: You can freeze the dough and use it whenever you wish, although it does lose some flavor when frozen. Slice it frozen, or slightly thawed, and cook as directed.