Y*mmy: Almond Sandies

Welcome to February everyone! Now that we’ve all had a month off from the sweets, it’s time to get going again (hellooo Valentine’s Day!)! Since I’m not personally a huge fan of chocolate (sacrilege I know) and I’ve been trying to think healthier lately, these little tasty bites of heaven are just perfect when the sweet cravings hit (smile)!

almond, cookies, desserts, recipe

Gather your ingredients

Ingredients

1/2 cup slivered almonds
1 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
2 1/2 cups all-purpose flour
1/4 teaspoon salt

1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees. Spread almonds in a single layer in a shallow pan (or on a cookie sheet) and bake for approximately 6 minutes stirring halfway through. (It’s super easy to burn these so go with your nose – if you can really smell them, they’re done!) Cool completely. Process almonds in a food processor until finely ground.

Reduce oven temperature to 325 degrees. In a stand mixer, beat butter at medium speed until creamy. Add vanilla. Gradually add 1 cup of powdered sugar (the dough will be crumbly). Combine flour, salt, and almonds. Gradually add to butter mixture, beating until blended. (Dough should be crumbly but slightly moist. If the dough seems to fall apart when you form the balls, add a little water to moisten.)

Shape dough into balls and place 2 inches apart on parchment paper lined baking sheets. Bake for 12-15 minutes or until edges are lightly browned. Allow to cool on wire rack for approximately 10 minutes. Roll cookies in 1/2 cup powdered sugar (add red or pink sprinkles for Valentine’s day!). Store in airtight container.

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