Toasted Almond Cookies
- ¾ cup slivered almonds
- 1 cup (2 sticks) Challenge European Style Butter
- ¾ cup sugar
- ¼ cup light brown sugar
- 1 egg
- ½ teaspoon almond extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
Toast almonds in sauté pan over medium heat stirring constantly until lightly brown; set aside.
Preheat oven to 350°F.
Cream butter and sugars. Beat in egg and almond extract. Stir together flour, baking soda and salt; add to creamed mixture; blend thoroughly. Stir in almond pieces.
Drop rounded teaspoons of dough (approx. 1-inch diameter) on to ungreased cookie sheet.
Bake 12 minutes or until brown.