I made these little gems for my Christmas baking last year and they were probably my favorite. It shows how much my taste have changed. I love love love (yes I just used the word love three times) butter cookies and almond flavor. I found myself looking for imperfect cookies that couldnt be put into my Christmas Cookie Boxes so I could pop them into my mouth. Making a little pile of imperfect cookies so I would have them for later. Not caring about all the chocolate goodies on the table waiting to be mailed. I added these to my baking list for future years to come, and list I mean a two page list that The Tortured Teenager and I plowed through in one day with the help of two ovens and some well choreographed planning. I found these on Better Homes and Gardens website. I am sure it was on AOL's front page or something because I never go to BHG website. These were very fast to make. I put the dough together in no time and then refrigerated, sliced and had baked and cooled before you know it. These are a keeper.Almond Icebox Rounds
recipe adapted from Better Homes and Gardens
1 cup butter, softened
In a large mixing bowl, combine butter and cream cheese until smooth. Add sugar, salt, vanilla, and almond extract. Mix until combined. Add in as much of the flour a cup at a time as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup toasted almonds.
I had to cut my nuts up
Divide dough in half. Shape each half into a log. Roll each log of dough in 2/3 cup almonds. Wrap each log in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice.
Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared cookie sheet.
Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned.
