Almond Snickerdoodle Cookies
INGREDIENTS
For the cookies
1 cup (2 sticks) unsalted butter, melted
1 ½ cups sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
½ cup Mariani Sliced Almonds
For the coating
3 tablespoons granulated sugar
1 tablespoon cinnamon
Optional: Mariani Whole Almonds, for decorating
INSTRUCTIONS
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the butter and sugar.
Add the eggs and vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Mix until the ingredients come together in a smooth dough. Fold in the sliced almonds.
In a small dish, combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon.
Use your hands to roll the cookie dough into 2-tablespoon balls. Then, roll each dough ball in the cinnamon-sugar mixture until evenly coated. If desired, press a whole almond into the center of each ball. Place the coated dough balls onto the prepared baking sheet.
Bake the cookies for 8-10 minutes, until slightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before serving.