These are very good cookies. But then, a brown sugar and butter combination must be good. The nuts make for attractive cookies and a nice contrast to the dough. Since these cookies are butter-rich, they may be a bit of an indulgence but certainly worth it.
This is an extra-large recipe. Save some of the dough for cookies next week or share a log of dough with a friend.
4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups cold butter
2 cups brown sugar
1/2 teaspoon salt
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2/3 cup cream
1 1/3 cups slivered almonds
Baker’s note: Use very cold butter so that the dough will not be too soft and yet be butter-rich.
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1. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.) Add the baking powder and baking soda and stir to combine.
2. Cream the butter, sugar, and salt together. Add the extracts.
3. Add about 1/3 of the flour mixture, then 1/2 of the cream, then 1/3 of the flour, then the remaining cream, and then the remaining flour, mixing after each addition. Add the almonds. With the mixer or your hands, mix the dough into a single mass.
4. Divide the dough into three parts. Place each on sheets of waxed paper and roll the dough in the waxed paper into 1 3/4-inch diameter logs. Refrigerate the logs for at least two hours or until firm.
5. Preheat the oven to 350 degrees. Remove one log from the refrigerator and cut it into slices a bit thicker than 1/4 inch. Put the slices on an ungreased baking sheet with room for expansion. Bake for 9 to 11 minutes or until the edges of the cookies just begin to turn brown. Repeat with the rest of the dough.
6. Remove the cookie sheet from the oven. Let the cookies remain on the sheet for about two minutes before removing them to wire racks to cool completely.
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