Description

Brighten up your dessert spread with these vibrant slice and bake cookies that pair a rich, buttery base with a delightful almond aroma. This versatile dough is packed with crunchy nonpareils and is perfect for prepping in advance for any celebration.

Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup colorful nonpareils

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Instructions

In a large bowl, cream the softened butter with the granulated and brown sugars using an electric mixer until the mixture is light and fluffy.
Add the egg yolk to the bowl and stir vigorously until fully incorporated and the dough is rich.
Mix in the vanilla extract, almond extract, and salt until the flavorings are evenly distributed.
Turn the mixer to low and gradually add the flour, using a spatula at the end to ensure all dry ingredients are forced into the butter mixture.
Gently fold the colorful nonpareils into the dough with a spatula, being careful not to over-mix so the colors remain distinct.
Divide the dough in half and roll each portion into a log approximately 2 inches wide; wrap in wax paper and chill in the refrigerator for 2 to 3 hours.
Preheat your oven to 350ºF (175ºC), slice the chilled logs into 1/4-inch thick rounds, and bake on a parchment-lined sheet for 10-12 minutes until the edges are golden brown.

Notes

For perfectly circular cookies, rotate the dough log a quarter-turn after every few slices to prevent the bottom from flattening under the pressure of the knife. If you prefer a more intense flavor, you can roll the chilled logs in extra turbinado sugar or crushed nuts before slicing for added texture.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American