These are a crunchy twist on your standard snickerdoodle. The sliced almonds will be crushed into the batter, adding flavor and texture.
Makes 6 dozen
1 stick butter (1/2 cup), softened
1 1/2 cups sugar
1 tsp vanilla extract
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).