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I got this recipe from the mystery Double Shot by Diane Mott Davidson. She is an excellent author and includes wonderful recipes in her books! Posting for safe keeping.
- Ready In:
- 1hr 20mins
- 1 1⁄2 cups blanched slivered almonds, toasted and cooled
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups cake flour
- 1 cup all-purpose flour
- 1 cup unsalted butter, softened to room temperature
- 2 2⁄3 cups confectioners' sugar, sifted
- 1 egg
- 1 teaspoon vanilla
- Blend the almonds, baking soda, salt, cake flour and all purpose flour; set aside.
- In a large mixing bowl, beat the unsalted butter until creamy, about 5 minutes.
- Add the confectioners' sugar and beat on medium low until very creamy, about 5 minutes.
- Reduce the speed to low; add the egg and vanilla; continue to beat until well blended.
- Stir in the flour mixture just until well combined; do not overbeat.
- Divide the batter into 3 equal parts and equally distribute them in the bottom of zipper plastic freezer bags.
- Roll each section of the dough into logs.
- Zip the bags closed and place them in the freezer overnight.
- Preheat oven to 350 degrees Fahrenheit.
- Remove 1 log at a time from the freezer.
- While each log is still frozen, place it on a cutting board.
- Use a large sharp knife to divide each log into 24 equal pieces.
- Place 12 cookies on an ungreased Silpat, or parchment paper, on top of a cookie sheet.
- Flatten each cookie slightly with the palm of your hand.
- When the first 2 dozen cookies are baked and cooling, you may start on another roll.
- The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while still frozen.
- Bake one sheet at a time for 10 minutes or until golden brown on the edges.
- Rotate the cookie sheets from front to back after 5 minutes.
- Cool completely on racks.
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