These Almond Vanilla Butter Cookies are the perfect blend of buttery richness and nutty sweetness. Perfect for any occasion, they bring a delightful twist to classic butter cookies with a touch of almond. Let's dive into a cookie recipe that’s sure to become a household favorite!
Butter is the heart of these cookies, providing a rich base and that classic melt-in-your-mouth texture. Make sure it's softened for easy creaming with the sugars. Granulated sugar and powdered sugar work together to sweeten and give the cookies a delicate crumbly texture. The egg helps bind everything together and adds a touch of richness. Vanilla extract and almond extract are key for flavor, with the almond bringing a nutty twist. All-purpose flour forms the structure of the cookies, while salt enhances all the flavors. A pinch of baking powder gives just a hint of lift. Lastly, sliced almonds are optional but add a lovely crunch and visual appeal if you choose to use them.
These cookies pair wonderfully with a warm cup of chai tea, as the spices complement the almond and vanilla flavors beautifully. For a festive touch, serve them alongside dried fruits or a dollop of whipped cream. They also make a great base for ice cream sandwiches — simply sandwich a scoop of vanilla or almond ice cream between two cookies!
First things first, preheat your oven to 350°F (175°C) to get it ready for baking. Line your baking sheets with parchment paper to ensure easy cookie removal later. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
Next, add in the egg, vanilla extract, and almond extract. Beat these ingredients into the creamed mixture until they're fully incorporated. You'll want a smooth, cohesive batter at this point. In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. This helps distribute the baking powder evenly throughout the dough.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender. Now, roll tablespoons of dough into balls and space them evenly on your prepared baking sheets. Gently flatten each ball with the bottom of a glass or your hand to form a disc-like shape.
If you’re feeling fancy, press a few sliced almonds onto the top of each cookie for an added crunch and visual flair. Slide your baking sheets into the oven, and let those cookies bake for 12-15 minutes. Keep an eye out for lightly golden edges — that’s when they’re just right.
Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This little pause helps them firm up slightly, making the transfer easier. Let them cool completely before storing or serving.
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