In a large bowl, cream together the softened
margarine and sugars at medium speed until the
mixture is light and fluffy.Add the remaining ingredients and mix until
combined.Preheat the oven to 350 degrees Fahrenheit.
Scoop two tablespoons of dough, roll it into a ball, and place it on a lined cookie sheet, spacing them two to four inches apart.
Lightly press the cookies to create a flat top and top each cookie with sliced almonds.
Bake for 18 minutes or until the edges are lightly
golden.Sprinkle with confectioner’s sugar while the cookies
are still hot.Enjoy your delicious cookies!
Directions
About
Notes:
Allow cookies to cool completely before storing. Keep in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking. For longer storage, freeze for up to 2 months; thaw uncovered at room temperature.
Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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Lovely cookie. 1tbsp of cookie dough makes approx 21 cookies. They are melt in the mouth for sure, but more on the hard side I would say, that wasn’t a problem, but curious if I left them in the oven for shorter, if they would be soft, as described. Either way, will make them again and double the recipe!