Robin McGraw’s Almond Cookies
Robin Mcgraw, Dr. Phil’s wife, considers this cookie a family tradition, and serves it with coffee 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.
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 cooked through, about 45 minutes to 1 hour. For a biscotti-like crunch, let the cookies bake longer, up to 2 hours.
4. In a shallow bowl filled with confectioner’s sugar. Add warm cookies and toss until coated. Shake off excess.
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