Ingredients
2 C butter, softened
2 C sugar
1 large egg
3 tsp pure almond extract
1/2 tsp salt
1/2 C coarsley chopped almonds
5 C + 1 1/2 Tbsp all-purpose flour
Preparation
In the bowl of a stand mixer, cream together the butter and sugar. Mix in the egg, beating well and add the almond extract.
In a seperate bowl, stir together the flower, salt, and almonds - if using. Slowly mix into the butter mixture, until combined.
Drop by rounded tablespoonsfull onto a parchment lined baking sheet. Flatten slightly with a fork dipped in water.
Bake in a preheated 375 degree oven for about 8 - 10 minutes, until cookies are light golden brown around the edges. Cool on a baking rack and store in ziploc bags in the freezer.
