ALMOND BUTTER COOKIES

These icebox cookies are perfect for a party because the dough can be
made ahead and chilled or frozen until you are ready to slice and bake.


1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup sliced almonds with skins (4 1/2 oz), toasted and cooled
completely

Whisk together flour, baking soda, and salt.
Beat together butter, sugars, corn syrup, vanilla, and almond extract
in a large bowl with an electric mixer at medium-high speed (use paddle
attachment if you have a stand mixer) until pale and fluffy, about 2
minutes. Reduce speed to low, then add flour mixture and mix just until
a dough begins to form. Add almonds and mix just until incorporated.
Form dough into a rectangular log (about 12 inches long, 2 inches wide,
and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2
hours.

Put oven rack in middle position and preheat oven to 325=B0F. Butter a
large baking sheet.

Cut half of log into 1/8-inch-thick slices with a thin sharp knife and
arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)

Bake cookies until golden, about 12 minutes, then transfer with a thin
metal spatula to a rack to cool. Repeat with remaining dough.

Cooks' notes:
=B7 Dough can be chilled up to 2 days, or frozen, wrapped also in
plastic wrap, 1 month. Transfer frozen dough to refrigerator to thaw
slightly at least 2 hours before slicing.
=B7 Cookies can be baked 3 days ahead and cooled completely, then kept
in an airtight container at room temperature.

Makes about 5 dozen cookies.