Crispy Almond Butter Thins (Cookies)

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READY IN: 3hrs 15mins
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups butter, room temperature (1-pound butter, no substitutes please!)
  • 2
    cups white sugar (for a sweeter cookie increase sugar slightly)
  • 2 -3
    teaspoons almond extract
  • 2
    large egg yolks
  • 12
    teaspoon salt
  • sugar, for coating (optional)
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DIRECTIONS

  • Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
  • Beat in egg yolks until combined.
  • In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
  • Remove to a surface and work the dough using with clean hands until smooth.
  • Divide the dough evenly in half.
  • Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
  • Set oven to 350°F.
  • Set oven rack to second-lowest position.
  • Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
  • Place onto lightly greased baking sheet.
  • Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
  • Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.
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