2 sticks softened unsalted butter(m i use land o lakes)
3 1/2 c. all purpose flour.
3 c. confectioners sugar
3/4 teas almond extract
1/2 teas vanilla extract
40 whole blanched almonds ( lightly toasted)
preheat oven to 350
line a cookie sheet with reynold'sparchment paper, set aside
beat butter in an electric mixer untill light in color and fluffy, addthe extracts.
sift together the flour and the sugar, then mix into the butter. wrap the dough in a plastic wrap and refrigerate for about 45 min. pinch off dough to make 1 imch balls and place 1 inch apart on the prepared cookie sheet, place 1 almond on the cenetr of each cookie and gently flatten with your thumb. bake for about 15 min. cool completely, sprinkle lightly with powdered sugar. makes 40 cookies.