These soft, cake-like almond button cookies are straightforward and not overpoweringly sweet. If you would like, feel free to substitute almond extract for up to half the vanilla. These cookies are simple and nicely complement a cup of coffee as an afternoon or after dinner treat.
Almond Button Cookies Recipe
- 1/2 cup unsalted butter – softened
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 large egg
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 TBSP granulated sugar
- 2 tsp ground cinnamon
- almond slices for garnish
Directions after the jump.
Beat the butter, brown sugar, and vanilla with an electric mixer until fluffy.
Beat in the egg and mix until well combined.
In a separate bowl whisk together the flour, salt, and baking powder. Add to the butter mixture, stirring until just combined.
Place a sheet of plastic wrap on your work surface. Dump the contents of the mixing bowl onto the plastic.
Shape the dough into a 7″ log and wrap tightly with the plastic wrap.
Place in the freezer and chill for ten minutes.
Preheat the oven to 350F.
Roll the log in the cinnamon and sugar mixture and then slice into 1/4″ cookies. Press almond slices into the center of each cookie and place on an ungreased baking sheet.
Bake at 350F for 12 – 15 minutes. Allow to cool for five minutes on the baking sheet and completely on a wire rack.