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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 5 |
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These icebox cookies are perfect for a party because the dough can be made ahead and chilled or frozen until you are ready to slice and bake. Ingredients:
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
3/4 stick (6 tablespoons) unsalted butter, softened |
1/4 cup granulated sugar |
1/4 cup packed light brown sugar |
1 tablespoon corn syrup |
1/2 teaspoon vanilla |
1/4 teaspoon almond extract |
1/2 cup sliced almonds with skins (4 1/2 oz), toasted and cooled completely |
Directions:
1. Whisk together flour, baking soda, and salt.
2. Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.
3. Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
4. Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)
5. Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.
6. Cooks' notes: Dough can be chilled up to 2 days, or frozen, wrapped also in plastic wrap, 1 month. Transfer frozen dough to refrigerator to thaw slightly at least 2 hours before slicing. Cookies can be baked 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
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