Honey Almond Cookies

This is another slice-and-bake cookie where you can make the dough ahead of time and leave it in the freezer – even for a few months – and cook when you need them. They’re tasty and not too sweet – a perfect accompaniment for coffee or tea.

Difficulty: easy
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Ingredients

· 2 cups flour

· ½ t baking soda

· ¼ t salt

· 1/3 cup sugar

· ¼ cup butter, softened to room temperature

· 1/3 cup honey

· 2 T vegetable oil

· 2 t vanilla

· 1 t almond extract

· 1 egg white

· ¼ cup sliced and chopped almonds

Directions

Mix the flour, baking soda and salt in a small bowl and set aside.

In a larger bowl combine the sugar, butter, honey and vegetable oil and mix with a hand mixer until well blended. Add in the vanilla, almond extract and egg white and beat some more until well blended.

Finally, take the dry mixture from the first bowl, add it to the sugar and butter mixture and beat that until it’s well blended.

Roll the dough into two logs, each about 9 inches long and an inch around, and wrap each log separately in wax paper. Freeze the logs overnight – or, as I mentioned above you can make them much a few months in advance and just have them ready as needed.

When you’re ready to cook, slice the logs and place them on baking sheets lined with parchment paper. You don’t need too much space in between them – they won’t spread too much. Take your chopped up almond bits and press them into the tops of the cookies and cook at 375 for about 10 minutes, or until the cookies start to brown around the edges.