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# Almond and Brown Sugar Cookies

Crisp brown sugar cookies with toasted almonds, from a dough I freeze as a log and slice, so I end up with about a hundred for the tin.

## What you need

- 1¼ cups packed brown sugar (1¼ cups)
- 8½ oz cold butter, cubed
- 2 large eggs
- 3 cups all-purpose flour (3 cups)
- 1 tsp baking powder (1 tsp)
- 5 oz large almonds, toasted and chopped

## How I make it

1. In a stand mixer with the paddle attachment, mix the sugar and butter.
2. Add the eggs and mix gently, so the butter doesn't get whipped.
3. Add the remaining ingredients and mix until the dough comes together evenly.
4. Shape the dough into a rectangular log about 1½ inches (4 cm) thick and freeze for at least 5 hours.
5. Slice the log into ¼-inch (5 mm) cookies and arrange on a baking sheet lined with parchment paper, about ¾ inch (2 cm) apart.
6. Bake for 12-13 minutes in an oven preheated to 350°F (180°C).

## What I've learned

- I keep them in an airtight container for up to two weeks.

Source: https://chefef.com/en-us/recipes/almond-brown-sugar-cookies/