Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoons salt
- 2 sticks unsalted butter, soften
- 3 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 egg white
- 1 cup almond slices, lightly toasted
Directions
- Whisk together flour and salt in a large bowl, set aside.
- Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes.
- Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined.
- Transfer dough to a work surface. Divide in half, and shape each half into a log about 2 inches in diameter. Wrap each log in plastic wrap, freeze until firm, about 30 minutes or up to 2 weeks.
- Preheat oven to 350F. Unwrap one log, lightly brushed with egg white, and roll in almond slices, coating completely. Cut into 1/4 inch thick rounds. Space one inch apart on baking sheet lined with parchment paper.
- Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on wire racks.
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