Categories: cookies

Ingredients

• 3/4 cup slivered almonds
• 2 1/4 cups flour
• 1/4 teaspoon salt
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon lemon zest
• 1/4 teaspoon almond extract (optional)

Directions

1. Preheat oven to 350 degrees.

2. Spread almonds in a single layer in an oven-proof dish (I usually use a cake pan for this). Toast in the oven for 5-7 minutes or until they just start to lightly brown. Watch them, though – if you start to smell them, they’re probably already starting to burn!

3. In a food processor, pulse toasted almonds until finely ground. Combine in a bowl with flour and salt.

4. In a large bowl, cream together the butter and sugar until light and fluffy. Add egg, lemon zest and extracts and beat until combined. Beat in as much of the flour mixture as you can with the mixer, stirring in the remaining flour by hand. (If using a stand mixer, you will be able to add all of the flour mixture with the mixer.)

5. Divide dough in half. Wrap each half in plastic wrap and chill for 1-2 hours or until dough is easy to handle.

6. Preheat oven to 350 degrees.

7. On a lightly floured surface, roll half of the dough to ¼ inch thick. Use cookie cutters to cut into desired shape; reroll and rechill scraps as necessary. Place cutouts 1 inch apart on an ungreased cookie sheet. Repeat with the remaining half of the dough.

8. Bake for 8-10 minutes or until edges are light brown and centers are set. Cool on a cookie sheet for 1 minute before transferring to a wire rack. Cool completely.

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