Almond Cookies III

Recipe View 5 mins In a large mixing bowl, cream together the softened butter, granulated sugar, and almond extract until light and fluffy. This should take approximately 3-5 minutes.

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour and sea salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix.

Recipe View 6 hrs Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 3 hours, or preferably overnight. (3-12 hours)

Recipe View 10 mins Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.

Recipe View 5 mins On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters or a sharp knife to cut out desired shapes. Re-roll scraps as needed.

Recipe View 30 mins Place the cookies onto the prepared baking sheets, leaving a little space between each. Gently press a whole almond onto the center of each cookie.

Recipe View 2 mins Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden brown. The baking time may vary slightly depending on your oven.

Recipe View Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.