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Courtesy of Alice Medrich, Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies


Ingredients
1/2 cup (3.5 ounces) granulated sugar
Rounded 1/4 teaspoon salt
2/3 cup (3.33 ounces) whole almonds
1/2 pound (2 sticks) unsalted butter, slightly softened
2 teaspoons Rain's Choice Pure Vanilla Extract
1/8 teaspoon almond extract
2 cups (9 ounces) unbleached all-purpose flour
1/3 (2.33 ounces) Rain's Choice Vanilla or Cinnamon Spice Vanilla Sugar (optional)

Cookie sheets, ungreased or lined with foil, dull side up
Food processor

Instructions
Pulse the sugar and salt in a food processor until the sugar is fine and powdery.  Add the
almonds and pulse until they are finely ground.  Add the butter in large chunks, along
with the vanilla and almond extracts.  Pulse until the butter is smooth.  Add the flour and
pulse until a soft dough begins to form around the blade.  Transfer the dough to a large
bowl and knead it briefly to make sure it is mixed evenly.

Form a log about 12 inches long and 1-3/4 inches in diameter.  Wrap the log in wax paper
or foil.  Refrigerate at least 2 hours and preferably overnight.

Preheat the oven to 350 degrees F.  Position a rack in the center of the oven.

Spread the coarse sugar on a sheet of wax paper or a flat dish.  Roll the dough log in the
sugar, pressing so that the sugar adheres.  Cut the log into slices 1/4-inch thick and place
them at least 1 inch apart on the ungreased or lined cookie sheets.  Bake for 12 to 15
minutes, until the edges are golden brown, rotating the pan from front to back halfway
through the baking time to ensure even baking.  For lined pans, set the pans or just the
liners on racks to cool.  For unlined pans, let the cookies set on the pan for a minute or
two before transferring them to a rack with a metal spatula.  Cool the cookies completely
before storing.  May be kept in an airtight container for up to 1 month.

Note:  Whole almonds with skins work perfectly.  They taste as good or better than store-
bought blanched almond meal, and it's simple to pulverize them as the cookies are made
in the processor anyway.  You may substitute any nut for the almonds.
Comments (1)Add Comment
Natalie
...
written by Natalie, August 27, 2011
Vanilla extract is used so much in baking, in fact, I don't know that there is much that is not baked with it. This recipe, although I challenge anyone to say it three times fast, sounds like a wonderful and easy recipe to make. I cannot wait to try it out for myself and see how I do with it. I cannot wait for you to post something else scrumptious for us.
 

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