Heart-Shaped Toasted Almond Sandy Cookies
TV Host Sandra Lee's Twist on a Classic Is Easy to Make and Great for Bake Sales!
- 1 cup - unsalted butter (2 sticks), softened
- 1 cup - Domino® Granulated Sugar
- 1 tsp. - almond extract
- 1 tsp. - vanilla extract
- 1 3/4 cups - all-purpose flour
- 1/2 tsp. - baking soda
- 1/4 tsp. - baking powder
- 1/2 tsp. - salt
- 1 - (6 oz.) pkg. slivered almonds, toasted and chopped
- Domino® Confectioners Sugar (for sifting on cookies)
In a medium bowl, beat butter and sugar on medium-high speed with an electric mixer until fluffy, about 3 minutes. Add extracts; mix well. In a separate medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture, mixing to combine. Stir in almonds. Shape dough into a disk, and wrap in heavy-duty plastic wrap. Chill for at least 2 hours, or until firm.
Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough to 1/4 inch thickness. Using assorted heart cutters, cut as many cookies as possible, re-rolling scraps no more than twice. Place cookies on prepared baking sheets. Bake for 12 to 15 minutes, or until lightly browned. Remove from oven, and immediately sift confectioners' sugar onto hot cookies. Let cool on pans for 10 minutes. Remove from pans, and cool completely on wire racks. Finish cooled cookies with an additional sifting of confectioners' sugar.
Makes approximately 48 cookies (depending on size of cutters).
Recipe excerpted from Sandra Lee "Semi-Homemade Magazine".