This recipe is featured in Classic Cookies Dressed Up As Holiday Gifts
- Servings Makes 12 cookies
- 473 ml (2 cups) all-purpose flour, plus for kneading
- 2.5 ml (½ teaspoon) baking powder
- 1.3 ml (¼ teaspoon) baking soda
- 177 ml (¾ cup) sugar
- 1 egg
- 30 ml (2 tablespoons) milk
- 10 ml (2 teaspoons) pure almond extract
- 118 ml (½ cup) melted butter (1 stick)
- 12 whole shelled almonds
On your mark…
- Sift together the flour, baking powder, and baking soda into a large bowl. Add the sugar
- In a small bowl, combine the egg, milk, and almond extract.
- Pour the melted butter into the flour mixture, and then add the milk mixture. Use a fork
to combine all the ingredients and form them into a soft dough.
- Sprinkle some flour on a very clean countertop or cutting board and on your hands. Turn
the dough out onto the countertop.
- Gather the dough together into a ball and gently knead for a few seconds. Shape the
dough into a log about 30 cm (12 inches) long. Wrap the cookie dough log in plastic wrap or wax
paper and refrigerate for at least 30 minutes.
- Preheat the oven to 204°C (400°F). Place an oven rack in the middle of the oven
- After the dough has chilled, unwrap it and place it on a lightly floured surface. Cut into
12 sections. Roll each section into a ball.
- Now carefully place 1 ball on a lightly greased baking sheet. Using your thumb, gently
make a dent in the center of the ball, flattening it just a little. Place 1 almond in the dent.
- Repeat until all the cookies are formed. Keep them evenly spaced on the baking sheet so
they will have room to spread out as they bake.
- Bake the cookies for 17 to 20 minutes, or until they are just lightly browned.
- Using a spatula, lift them gently onto a rack and cool completely.