Almond Croissant Cookies

Here's the recipe, I hope you enjoy!

1 c Butter (at room tempurature)

1 c Brown Sugar

1/2 c Granulated Sugar

1 Egg

1 Egg Yolk

1 tsp Almond Extract

1 tbsp Vanilla Extract

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

2 c All Purpose Flour

1 c Almond Flour

1/2 C Slivered Almonds

1 tbsp Powdered Sugar

• Cream together the 1 c Butter, 1 c Brown Sugar, and 1/2 Granulated sugar in a stand mixer until smooth.

• Add in 1 Egg, 1 Egg Yolk, 1 tsp Almond Extract, and 1 tbsp Vanilla Extract into the Butter mixture.

• Once combined, add in the dry ingredients; 1/2 tsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt, 2 c All Purpose Flour, and 1 c Almond Flour. Mix until all incorporated.

• Scoop into balls using a medium cookie scoop, once rolled dip one side of ball into a bowl of Slivered Almonds to get the top side covered. Add onto cookie sheet.

• Chill dough balls in freezer for an hour (during this hour, I like to clean up my kitchen because I'm quite a messy baker).

• With 30 minutes left on the chil time, preheat the oven to 350°.

• Get an additional cookie sheet, space the cookies between the two sheets leaving at least an inch inbetween each cookie (use additional cookie sheet if needed).

• Bake cookies for 13 minutes, or until they're starting to look golden brown (remember, they will continue to bake on the cookie sheet after you take them out of the oven).

• Once out of the oven, wait 5 minutes before sprinkling the tops with Powdered Sugar. Wait another 5 minutes before transferring to a cooling rack.

• Let them cool, if you can handle waiting long enough.

Enjoy!

Love, Sam