Description
Unique and show-stopping cookies with only 6 ingredients. Light, buttery, and perfumed with almond extract. They have a crisp texture that softly crumbles in your mouth. Perfect for holiday platters or a light summer treat.
Ingredients
Scale
- 12 tablespoons butter
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 1/2 teaspoons almond extract (or to taste, vanilla extract may be substituted)
- 2 cups all-purpose flour
- Sliced almonds (as needed)
Instructions
- Add the butter, sugar, and beat on high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
- Add the egg and almond extract, and beat to incorporate, about 1 minute. Scrape down the sides of the bowl.
- Add the flour and beat on low speed until a smooth dough forms.
- Pat the dough into a ball, wrap it with plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 350F and line 3 baking sheets with parchment paper.
- Flour your countertop, place the chilled dough on it, and roll out to about 1/4-inch thickness.
- Cut the dough into round discs using a 2 1/2-inch cookie cutter, placing no more than 12 discs on each baking sheet.
- Place 5 almond slices into the center of each disc to create a sand dollar appearance.
- Create small holes on each piece using a straw or exacto knife, then remove the dough from the straw.
- Bake for approximately 10-12 minutes or until edges are lightly golden brown.
- Allow cookies to cool on the baking sheet before transferring to wire racks to cool fully.
- Optionally dust with powdered sugar or cinnamon sugar before serving.
Notes
- Use unsalted butter for best results.
- Adjust almond extract to your taste.
- Keep an eye on the cookies as they bake quickly.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg