Cookie Time: Almond Doodles

almond doodle cookies (1)T C

These are a crunchy twist on your standard snickerdoodle. The sliced almonds will be crushed into the batter, adding flavor and texture.

Almond Doodles

Makes 6 dozen

1 stick butter (1/2 cup), softened
1 1/2 cups sugar
1 tsp vanilla extract
2 eggs
2 1/2 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1 cup thin-sliced almonds

1/2 oz. cinnamon-sugar for dipping*

Using a stand mixer, beat butter, sugar, vanilla and eggs until creamy. Add dry ingredients (except nuts.) When everything is well mixed, add nuts.

Roll into 1/2-oz. balls (about 1 inch in diameter) and dip in cinnamon-sugar. Do not flatten. Place on cookie sheet.

Bake 8 minutes at 375, until light brown and set. Immediately move cookies to wire rack to cool.

*This is the amount used for nutrition-label purposes–I measured. You’ll need to add a little more cinnamon-sugar to the bowl in order to have enough to work with (some will be discarded at the end).

LABEL Almond Snickerdoodles batch of 72Nutrition information is per cookie.

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