Elizabeth's Favorite Almond Cookies

Elizabeth's Favorite Almond Cookies
By Jay Erickson

Taster testers:
Sarah Purkey & Caitlin Whales


4 cups sliced almonds
2 pounds butter (room Temperature)
6 eggs (room temperature)
1-pound dark brown sugar
3 c white sugar
8 cups flour
1 Tablespoon baking soda
1-teaspoon salt
1 teaspoon almond extract
350 degrees oven
10 - 12 minutes or until lightly brown.

Toast 3 cups sliced almonds and chop very fine in a food processor.
(Save one-cup un- toasted almonds to roll cookie ball in.)

In a mixing bowl beat butter until light and fluffy
Add brown sugar and white sugar and continue beating until well mixed
Add eggs one at a time
Add almond extract
Add toasted almonds and mix thourgly
In a separate bowl, Wisk together flour, baking soda and salt. If you desire a little cinnamon or nutmeg, now is the time to add it.
Add the flour mixture to the butter and almond mixture and beat just until mixed.

Cookie dough does well to sit in the refrigerator for a couple of hours before shaping but you have just created so much dough, your bound to put some away for another use such as the bottom of a 7 layer bar or a chocolate topped almond bar.

With a teaspoon, drop a mound of dough about an inch round in the sliced almonds you have saved. With your three fore fingers press the ball, gently flattening, and pick it up placing it on your baking sheet pan in one easy motion.

My convection oven lightly browned the cookies in seven minutes.
But a home standard oven may take ten to twelve minutes to brown at 350 degrees.