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I have loved almond cookies for as long as I can remember – though I was confused about the name for the longest time. I called them red dot cookies, thanks to the addition of a drop of food coloring added to them before baking. It wasn’t until I was nearing adulthood that I realized they had a second, slightly more official name.


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Almond Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup vegetable oil
2 TBSP almond extract
Red food coloring (optional)

Small bowl:
2 cups flour
1 tsp baking soda

Mixer with paddle attachment
Baking pan
Parchment paper
Cooling rack
Old fashioned ice cream scoop (optional)

Preheat oven to 325 degrees. Line baking pans with parchment, set aside.
In mixing bowl, beat butter and sugar until creamy.
Add oil and almond extract and mix well.
Add flour mixture slowly, beating on low speed until just combined.
Scoop dough onto baking pans and place a single red dot on each cookie.
Bake for 12-15 minutes or until firm. Move immediately to cooling rack.

Superhero Tip: These cookies are perfect for topping with fresh fruit or even preserves, jams, and jelly.

Second Superhero Tip: These almond cookies are firm, crumbly and similar to a butter cookie. I like to add slivered almonds to my cookie dough, but some find that addition too crunchy.

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