These simple butter cookies are full of buttery goodness without a sugar overload, and best enjoyed with a cup of Arabic coffee or tea.

(This recipe makes approximately 24 cookies)

INGREDIENTS:
1 cup unsalted butter (room temperature)
1/2 cup icing sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup blanched almonds (cut each into half)
1/2 teaspoon almond extract (or vanilla extract)
1/2 teaspoon salt

METHOD:
▪ Preheat the oven to 150 degrees celsius
▪ Using a mixer, beat the butter and both sugars in a mixing bowl for 5 minutes
▪ Add in the almond extract
▪ Add the flour in gradually
▪ Once dough is completely mixed, transfer from the bowl into a container or tray
▪ Cover with plastic wrap and chill in the refrigerator for up to one hour
▪ Line your baking trays with parchment paper
▪ Thoroughly flour your working surface
▪ Roll out the chilled dough into a tubular shape approximately 1.5 to 2 inches thick
▪ Cut diagonally and place on baking trays
▪ Place one almond in the middle of each cookie
▪ Bake for 12 minutes
▪ Once baked, remove from oven and leave on tray for five minutes before transferring to a wire rack to cool completely

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