Nightmarket Almond Cookies

Note: Gluten Free recipes for this type of cookie are still under testing and will be featured once we find an amazing one.
Please let us know if you have a fabulous gf version of this cookie to share!

Ingredients:

1 cup butter, softened
½ cup sugar
½ cup brown sugar
1 egg
2 tsp almond extract
2 cups flour
1 and ½ tsp baking powder
⅛ tsp salt

Toppings:

sliced almonds
sugar for rolling

Directions:

Preheat oven to 350°

• Cream butter and sugars.

• Mix in egg and extract well.

• Sift flour into a separate bowl, then mix in baking powder and salt.

• Gradually mix dry ingredients into wet ingredients.

• Roll the dough into one inch balls, then roll balls into sugar, place onto pan about one to two inches apart, flatten to ½ - ⅓ inch thick (or thinner for more crunch to the cookie) and press sliced almonds on top (amount can vary according to taste).

• Bake at 350° for 9-11 minutes or until edges are slightly browned.

Helpful Tips for Cookies:

• For the best cookies, use better quality butter and flour as well as a newer pan.

• Be careful not to mix the egg too much unless the recipe calls for it, or it will begin to foam and affect the texture of the cookie.

• Oven temperatures tend to vary slightly. You can make a test cookie if you aren’t sure what to expect and want to be a bit more careful.
  If temperature runs low, it won’t cook in the correct time frame, and if it’s too high, the bottom of the cookie will brown/burn faster than the rest of the cookie bakes. Small adjustments to temperature and time (such as 1-2 minutes more or less and 5° - 10° up or down) are usually the best route.

• Turn the pan around (and switch the pans on the racks if applicable) half-way through the baking time for the most even cooking.

• Cookies still bake on the pan for a short time after they are pulled from the oven. For the ideal soft cookie with slightly crisp edges, make sure to pull them out when they are just done rather then when they are well done.
  If you want them extra crispy, thinner cookie is better than longer cook time because the cookies will burn on the bottom first.

• Once cookies are out of the oven, remove them from the pan after 2-5 minutes when their shape sets, and then place on clean surface (or in your mouth) to finish cooling.