When Christmas approaches, large tins of holiday butter cookies appear in stores and that is my signal that I need to get started on my Christmas shopping! The tinned cookies always look so appetizing but I can never remember which ones are my favorites and invariably purchase the wrong cookies.
This recipe makes a delicious cookie that is not too sweet and has a few almonds and coarse sugar on top. If you don’t eat almonds, just leave them off and only sprinkle the sugar. They will definitely taste just as good!
These cookies are easy to mix and the only tricky part is rolling them out. If the dough is too cold, it is hard and tough to roll. If the dough is too warm, it can be too soft to hold a shape. Fortunately, these cookies are very forgiving and you can roll them more than once if necessary. I like to divide the dough into 4 pieces so that I can work with a small piece to roll and then cut out shapes.
You can always forgo cutting shapes and roll out one large piece of dough and then slice it into equal pieces. Using this method I like to cut little rectangles. Remember, if you want the yield to match the recipe, cut out 36 cookies. Enjoy!