Crispy Almond Butter Thins (Cookies)

1. 1

   Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).

2. 2

   Beat in egg yolks until combined.

3. 3

   In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.

4. 4

   Remove to a surface and work the dough using with clean hands until smooth.

5. 5

   Divide the dough evenly in half.

6. 6

   Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.

7. 7

   Set oven to 350u00b0F.

8. 8

   Set oven rack to second-lowest position.

9. 9

   Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).

10. 10

    Place onto lightly greased baking sheet.

11. 11

    Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).

12. 12

    Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

* Per serving · 4 servings · Values may vary.