- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped almonds
In the mixing bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add vanilla and almond extracts, beating well. Mix in flour, salt, and almonds. When we blended, divide dough into thirds. Wrap in plastic wrap and refrigerate until chilled. Ma be refrigerated up to 5 days. May be frozen.
Heat the oven to 325 degrees. Line cookie sheet with parchment paper.
Roll out dough on floured board about 1/8 inch thick. Cut out with Hanukkah cookie cutters.
Place on cookie sheet about 1 inch apart. Bake for about 12-18 minutes, or until edges begin to brown slightly.
Cool 10 minutes before removing from baking sheet.