• 2 cups butter (softened)
• 1 cup powdered sugar
• 1 cup sugar
• 4 cups all purpose flour
• 2 cups almonds (blanched and halved)
1 teaspoon clear almond extract
Preheat oven to 300 F. Beat butter in mixing bowl for 5 minutes, or until fluffy. Cream in sugars. Add almond extract. Slowly add in flour. If you do not have a heavy-duty stand mixer, you may want to mix in half of the flour with the mixer, then the remaining with a spoon. You don’t want to burn out the motor on a hand mixer.Chill in the refrigerator for up to one hour. Roll out chilled cookie dough on a floured surface. Roll into a rope that is 1 1/2 to 2 inches thick.Cut diagonally into diamond shapes and place on un greased cookie sheets. Place one almond in the center of each cookie. Bake for 12 minutes. Remove and cool on cooling racks.