Almonds and white chocolate make a delicious combination in cookies. Bake a batch for a cookie exchange, a holiday cookie platter, tea time, or anytime of the year.
- 2 1/2 Cups flour
- 1 Cup slivered almonds
- 1/2 Teaspoon salt
- 8 Ounces white baking chocolate, coarsely chopped
- 1 Cup butter, softened
- 1 1/4 Cup sugar
- 1 1/2 Teaspoon almond extract
- 2 eggs
- 1 Teaspoon baking soda
Preheat the oven to 375 degrees.
Mix in the flour, baking soda, and salt in medium bowl and set aside. Beat the butter and sugar in large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs and almond extract and mix well. Gradually beat in the flour mixture on low speed until well mixed. Stir in the chocolate and almonds.
Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.
Bake for 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks and cool completely.