LUNAR NEW YEAR ALMOND COOKIES

Lunar New Year Almond Cookies image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 12 cookies

Number Of Ingredients 10

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1 3/4 cups all-purpose flour
1/4 cup almond flour, toasted and cooled (see Cook's Note)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 1/3 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
12 whole almonds (see Cook's Note), for decorating

Steps:

With a whisk, mix together the all-purpose flour, almond flour, salt and baking powder by hand.
Cream together the sugar and butter in the bowl of a stand mixer with a paddle attachment on medium until light and fluffy, about 4 minutes. With the mixer on, add the egg and continue mixing until fully incorporated. Add the vanilla and almond extract and paddle to combine. With the mixer off, add the dry ingredients at once and paddle on low until combined. Scrape down the paddle and bottom of the bowl to make sure everything is incorporated.
Shape the dough into 12 balls by hand or with a cookie scoop. Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks.
Preheat the oven to 350 degrees F.
Space the dough balls 2 inches apart on baking sheets. Bake until the cookies begin to spread, 5 to 7 minutes. Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes. Cool and enjoy!