Robin McGraw’s Almond Cookies
Robin McGraw, Dr. Phil’s wife, considers this cookie a family tradition, and serves it every holiday. It’s that good. Plus, you decide how soft or hard the cookies are simply by how long you bake them. The longer bake will produce a cookie similar in texture to biscotti, perfect to serve with coffee in the morning or any time of day.
Makes about 48 cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 cup chopped, slivered almonds
2 1/2 cups all-purpose flour
1. Preheat the oven to 250 degrees.
2. In a large bowl, beat together the butter and sugar until pale. Beat in the vanilla and almonds. Gradually stir in the flour, by hand, until well blended.
3. Roll dough into 1 tablespoon balls and set 2 inches apart on the baking sheet. Bake until golden on the bottom, about 1 to 2 hours.
4. In a shallow bowl filled with confectioner’s sugar. Add warm cookies and toss until coated. Shake off excess.
Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!