Page 103 - Classic Cookies with Modern Twists

Almond Icebox Butter Cookies

Th is butter cook ie dough is innitely adaptable and freeze s
beautifully. Make a double batch , divide the dough in four equal
piece s, and add different ing redients to each . I like it best plain
(both raw and baked), rolled in coarse sugar before slicing and

baking.

MAKES ABOUT 4 DOZEN COOKIES

1 cup (2 sticks) unsalted butter, room temperature
⅔ cup suga r

¾ teaspoon fine sea salt
1 egg yolk

1 teaspoon vanilla extract

1¾ cups all-purpose flour
1⅓ cups ligh tly toasted almonds (sliced, slivered, or whole)

1. In the bowl of a st and mixer tted with the paddle att achment,

or using a handheld electric mixer, beat the butter, sugar, and
salt until light and uff y, 2½ to 3 minutes. Add the egg yolk and
vanilla. Scrape the bowl with a r ubber spatula, and mix until
ver y smooth. Add the our on low speed and mix just until

combined, about 1 minute. Scrape the bowl again and mix on
low speed until the dough is homogeneous. Add the almonds,
mixing just long enough to evenly distribute.