These cookies are buttery and crumbly with the lovely crunch of toasted almonds- they are best served just out of the oven after they have cooled. To enjoy them every time fresh from the oven, make the disks up all at once and freeze (all but those you are baking for the moment). Then you can take out just the amount you need, bring to room temperature, and bake. Your friends and family will say, “How do you do it? Fresh cookies tonight? You are amazing!” They will love you for this.
• 1 cup sugar
• Extra sugar for pressing
• 1 1/4 cup quick-cooking oatmeal
• 1 1/3 cup flour
• 1 tsp baking powder
• 1 cup (2 cubes) butter
• 1 tsp almond extract
• 1 tsp vanilla
• Coarsely chopped almonds, or cashews, pecans or walnuts
Preheat oven to 350 degrees. Mix together sugar, flour, oatmeal, and baking powder in a large bowl. Lightly cream the butter, add the almond and vanilla flavorings, then stir in the dry ingredients. Refrigerate the dough for at least thirty minutes.
Form into cylinders, 1″ in diameter, roll in the chopped nuts until coated all around, then return to the refrigerator for ten minutes. Slice the cylinders into 1″ thick rounds. Prepare two small plates- one with sugar in it, the other with water. Place the cookie rounds well-spaced apart on a cookie sheet. Dip the bottom of a glass in the water, shake off the excess water, dip it in the sugar, then press the top of a cookie to flatten it. Repeat until all cookies are pressed.
Bake for about 12 minutes, until the edges of the cookies just begin to turn golden.