Ingredients:
- 3 sticks (340g) salted butter, room temperature
- 3/4 cup (150g) sugar
- 1 (7-ounce) log almond paste
- 1/2 teaspoon almond extract
- 3 cups (360g) all-purpose flour, plus more for the cookie stamp
- 3/4 cup (90g) cornstarch
- 1 teaspoon kosher salt
Directions:
- Preheat the oven to 350F and line baking sheets with parchment or silicone baking mats
- In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar until fluffy, about 2 minutes. Use spatula to scrape down side of the bowl
- Add the almod paste and almond extract and cream for 2 more minutes
- In a separate bowl add the flour, cornstarch and salt and combine
- Add half the dry mix to the standmixer and mix for 20 seconds, then add the remaining dry mix
- Using a cookie scoop, make 24 balls and place on the parchment.
- Press down lightly with your fingers or the bottom of a cup
- Bake cooking for 9 – 11 minutes or until edges are turning brown.
- Let the cookies cool for a few minutes then transfer to cooking rack to cool completely.
Original recipe can be found here: Simply Recipes
The Canuck Foodies Recipes 