Almond Oat Cookies
Makes about 18 cookies
You can use sliced almonds if you like flecks of brown in your cookies, or blanched slivered almonds for a lighter appearance. Lightly toasting the almonds will bring out their flavor. Let the almonds cool before processing them.
Process in food processor until fine, about 15 seconds:
3/4 cup toasted almonds (slivered or sliced)
1/4 cup sugar
1 cup rolled oats
Add and pulse to blend, 4 or 5 pulses:
2 cups all purpose flour
1/2 teaspoon salt
Beat together until light and fluffy:
1 cup unsalted butter, softened
1/2 cup packed brown sugar
Add and beat to incorporate:
1 large egg
1 teaspoon almond extract
1/2 teaspoon vanill extract
Add oat-flour mixture and mix thoroughly.
Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Decorate using Ganache or Royal Icing, with a little almond extract added.