Ingredients
½cupbutter,unsalted, softened to room temperature
¾cupgranulated sugar
1large egg,at room temperature
1tsppure vanilla extract
1½cupsall-purpose flour,spoon and leveled
¼tspsalt
1tspbaking powder
½tspbaking soda
1tspcream of tartar
¼cupgranulated sugar
1tspcinnamon,ground
½cupalmonds,sliced
Preparation
In a large bowl using a hand-held mixer or stand mixer with A paddle attachment, cream the softened butter for about 1 minute on medium speed.
Get it nice and smooth, then add the sugar at medium speed until fluffy and light in color.
Mix in the egg and vanilla.
Scrape down the sides as needed. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
With the mixer running at low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
The dough is quite thick and there may be a need to stir the rest by hand.
Scoop a large section of dough (about 1 tablespoon of dough each) and roll into balls.
Make sure the balls are taller, rather than wide.
Mix the sugar and cinnamon together in a small bowl.
Roll each dough ball into the cinnamon sugar.
Press 5 sliced almonds onto the tops of each dough ball, as pictured above.
Chill the balls of the dough for at least 2 hours and up to 48 hours in the refrigerator to prevent spreading in the oven.
Preheat oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats.
Arrange the cookies 3-inches apart on baking sheets.
Bake the chilled cookie dough for 10 minutes. The cookies will appear undone and very soft.
Allow the cookies to cool on the baking sheets for 3 minutes and move to the wire rack to cool completely.
