Almond Butter Cookies ~Emeril

Almond Butter Cookies
3/4 Pound Unsalted butter; at room temperature (3 sticks)
1 Cup; plus 2 tablespoons granulated sugar
6 Large Egg yolks
1 Teaspoon Pure vanilla extract
3 Cups; plus 2 tablespoons bleaches, all−purpose flour
3/4 Teaspoon Salt
1/2 Pound Almond slices
1/2 Fat; 0 Other Carbohydrates

Cream the butter and sugar in the bowl of an electric mixer fitted with a
paddle, on medium speed. Scrape down the bowl as necessary. Cream the
mixture until it is smooth and fluffy. Add the egg yolks one at a time,
mixing between each addition. Scrape down the sides of the bowl. Beat for 1
minute and add the vanilla. Add the flour and salt to the butter mixture and
beat on low speed until it is fully incorporated. Increase the speed to
medium and mix until the batter is thick and creamy, about 2 minutes. Scrape
down the sides of the bowl and the paddle. Generously dust a large sheet of
parchment or waxed paper with the remaining 2 tablespoons of flour. Spoon
the dough down the center of the paper, fold the paper tightly over the
dough, and roll into a cylinder about 3 inches in diameter and 12 to 14
inches long. Refrigerate for 8 hours.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment or waxed paper. Remove the dough from the
refrigerator and peel away the paper. Using a sharp knife, cut the dough
crosswise into 1/2−inch thick slices. Place them 2 inches apart on a baking
sheet. Generously sprinkle the top of each cookie with almonds, lightly
pressing them into the dough. Bake until lightly golden, about 20 minutes.
Remove from the oven and let cool completely in the pan.