Goldy's Nuthouse Cookies

DIRECTIONS

• 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.