Almond Cookies – Gluten Free

1/2 cup Butter (I use unsalted natural butter)
1 cup White Sugar (I use natural unprocessed sugar)
1 cup Brown Sugar (natural brown sugar)
1 Egg
1 tsp Vanilla (natural vanilla extract)
3 cups Almond Flour
1/4 tsp Salt
2 tsp Baking Soda

Cream together butter with sugars. Blend in egg and vanilla. Mix in almond flour 1 cup at a time. Add the salt and baking soda with the last cup of flour. Roll into a log, wrap plastic securely around the dough log and twist it tightly on both ends. Refrigerate for 30 minutes or longer. Then cut into 1/4 inch slices and place on prepared cookie sheet 1 inch apart. Bake at 350 degrees F, for 8 to 10 minutes or until edges are lightly browned. -OR- Drop by teaspoon or cookie scoop onto prepared cookie sheet, about 1 inch apart. Bake at 350 degrees F, for approximately 7 to 9 minutes or until lightly browned. (You only want a light browning at the edge where the cookies meets the pan. Over baked cookies will be dry.) Let partially cool on baking sheet before moving to wire cooling racks or trays.

Suggestions: Before baking to add a special touch to your cookies;
1. You can add chopped or sliced almonds, folding the dough together until nuts are blended in.
2. Press a whole or slivered almond into the center of each cookie.
3. Roll the spoon teaspoon or cookie scoop balls of dough in natural sugar, before setting on baking sheet.
4. Press an almond candy into the center of each cookie.

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