With an electric mixer, cream the butter and sugar until well mixed and fluffy.
Next, add the egg yolks one at a time mixing until well combined.
Lastly add the almond extract and mix.
In a separate bowl, combine flour and salt and mix.
Combine dry ingredients into butter mixture until combined and uniform in consistency.
Cover bowl and refrigerate for 30 minutes.
Preheat oven to 375 degrees Fahrenheit .
On a lightly floured surface, roll out the dough to desired thickness.
Cut out cookies using a 3-inch biscuit cutter and place on a pre-lined baking tray
Place tray in the oven and cook for 15-18 minutes, checking every 5 minutes for doneness. Cookies will be done when they are a golden brown, and no longer shiny.
When cookies come out of the oven, place 3 almonds in the warm center of the cookie
Transfer cookies to a cooling rack
Next, make the simple almond glaze by combining all ingredients in a medium sized bowl and mix well until combined.
Once cookies have cooled, drizzle almond glaze over the top.
Notes:
Almonds can be substituted for chocolate, toasted coconut, or frosting
Shape of cookies can be substituted for cookie cutter.
If you’re wanting a thicker glaze, add a tablespoon of powdered sugar at a time and mix well until you reach desired thickness.
Recipe was prepared for Rodelle by Shelby Jenkins at @gooey.in.the.middle. Photos taken by Kathryn Herndon at @kniftykat
