Almond Snickerdoodle Cookies

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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

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the butter and sugar.

  3. Add the eggs and vanilla extract and mix until combined.

  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

  5. Add the dry ingredients to the wet ingredients.  Mix until the ingredients come together in a smooth dough.  Fold in the sliced almonds.

  6. In a small dish, combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon.

  7. 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.

  8. Bake the cookies for 8-10 minutes, until slightly golden.

  9. Remove the cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before serving.