Big, soft cookies with a wonderful almondy aroma and flavor. Let us know if you can eat just one!
1 cup butter, softened
1 cup sugar
2 large eggs
1 cup canned almond filling (I use SOLO)
1/4 cup milk
3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sliced blanched almonds (We like to toast them)
Preheat oven to 350°F.
In a mixing bowl, cream together the butter and sugar until smooth.
Add the eggs; blend well.
Add the almond filling and milk; blend well.
In another bowl, whisk together the flour, baking soda, and salt; add to the butter mixture and mix to form a dough.
Scoop 2 rounded tablespoons.
of dough and roll them together to form each cookie.
Drop dough 2-inches apart onto parchment paper-lined cookie sheets.
Press the sliced almonds into the tops.
Bake about 15 minutes, until the cookies are firm to the touch and lightly golden.
Transfer cookies to wire racks and cool completely. Store airtight.
PREP TIME – 10 Min
SERVE TIME – 25 min
Makes 2 Dozen