Buttery Vanilla Almond Shortbread Cookies


3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
2 eggs
2 tablespoons vanilla
3 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sliced almonds
Oven: 375

Cream butter, sugar, eggs and vanilla in large bowl until light and creamy. Combine flour, baking powder and salt, adding to creamed mixture, mixing well. If dough seems too wet, add no more than another 1/4 cup flour. Mix in almonds. Cover dough and chill at least 1 hour. To bake, use two teaspoons to drop cookies on greased baking sheet (or one lined with parchment paper) 2 inches apart. Using the bottom of a small glass dipped in water, slightly flatten cookies. Bake 10-12 minutes, or until edges are light brown. Cool slightly, then remove to racks. Yield: about 2 dozen. 

Note: May be dipped in or drizzled with melted chocolate. I like to use a combination of Ghirardelli dark melted with milk chocolate. After dipping place on rack over waxed paper to set. If chocolate does not set up, place in refrigerator for 15 minutes or so to set.
 
 

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