Sweet Almond Cookies

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and ensures even baking.
2. In a large mixing bowl, use a whisk to cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. This creates air pockets in the batter that will make your cookies tender.
3. Add the egg and almond extract to the butter-sugar mixture, beating well until fully incorporated. The almond extract gives these cookies their distinctive flavor.
4. In a separate bowl, combine the all-purpose flour, baking powder, and salt. Carefully fold this dry mixture into the wet ingredients using a spatula or a wooden spoon. Mix until no streaks of flour remain.
5. Gently fold in the sliced almonds, distributing them evenly throughout the dough.
6. Using a cookie scoop or a tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
7. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will look slightly underbaked but will continue to set as they cool.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. This helps them firm up and develop a nice texture.
9. Store in an airtight container for up to a week, though they’re often eaten much sooner!