Goldy's Nuthouse Cookies

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups blanched slivered almonds, toasted and cooled
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups cake flour
• 1 cup all-purpose flour
• 1 cup unsalted butter, softened to room temperature
• 2 2/3 cups confectioners' sugar, sifted
• 1 egg
• 1 teaspoon vanilla

Recipe

• 1 blend the almonds, baking soda, salt, cake flour and all purpose flour; set aside.
• 2 in a large mixing bowl, beat the unsalted butter until creamy, about 5 minutes.
• 3 add the confectioners' sugar and beat on medium low until very creamy, about 5 minutes.
• 4 reduce the speed to low; add the egg and vanilla; continue to beat until well blended.
• 5 stir in the flour mixture just until well combined; do not overbeat.
• 6 divide the batter into 3 equal parts and equally distribute them in the bottom of zipper plastic freezer bags.
• 7 roll each section of the dough into logs.
• 8 zip the bags closed and place them in the freezer overnight.
• 9 preheat oven to 350 degrees fahrenheit.
• 10 remove 1 log at a time from the freezer.
• 11 while each log is still frozen, place it on a cutting board.
• 12 use a large sharp knife to divide each log into 24 equal pieces.
• 13 place 12 cookies on an ungreased silpat, or parchment paper, on top of a cookie sheet.
• 14 flatten each cookie slightly with the palm of your hand.
• 15 when the first 2 dozen cookies are baked and cooling, you may start on another roll.
• 16 the cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while still frozen.
• 17 bake one sheet at a time for 10 minutes or until golden brown on the edges.
• 18 rotate the cookie sheets from front to back after 5 minutes.
• 19 cool completely on racks.