Almond Cookies

Almond Cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup canned almond filling (see Note)
¼ cup whole milk
3 cups all-purpose f lour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup sliced blanched almonds

NOTE: Almond f illing is available in ready-to-use 12-ounce cans in most
supermarkets.


1 Heat oven to 350°F.
2 In a mixing bowl, cream butter and sugar until smooth. Add eggs and
blend. Add almond filling and milk and blend again.
3 In a separate bowl, mix flour, baking soda, and salt. Add to the creamed
mixture.
4 Scoop 2 rounded tablespoons of dough and roll to form each cookie.
Drop dough onto lightly greased or nonstick cookie sheets, spacing the
cookies 2 inches apart. Press sliced almonds onto tops.
5 Bake until cookies are lightly golden and firm to the touch, about
15 minutes. Using a spatula, transfer cookies to a rack and let cool.
Make s about 28 cookie s .
Store cookies in an airtight jar or tin at room temperature for up to
three days. Do not freeze dough.