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Almond Butter Cookies
Thank you, Alice for this little cookie that has become a family favorite. We keep making them smaller and smaller so we can eat more and more of them!
Cream together butter, sugar and almond extract. Gradually add flour and salt.
3.
Chill dough 1 hour.
4.
Roll dough into small balls and place on ungreased sheet pan. Flatten with bottom of flour-dipped shot glass to 1/4-inch thick.
5.
Bake for 10-12 minutes until LIGHT golden brown.
6.
Remove to cooling rack.
7.
Combine frosting ingredients and color, if desired. Frost cooled cookies.
8.
Once frosting is dry, store in airtight container.
9.
NOTE: Lisa discovered an easy way to make these really tiny...roll larger pieces of dough into thick rope, then cut cookies 1/4-inch thick and place on sheets. This eliminates rolling and pressing....smart girl!
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By
Paula
