Crisp Almond Cookies - butter

Method

• Take butter out of fridge and leave it for a while to soften enough for stirring.
• Stir butter,
• add sugar,
• and stir fully enough to make it white and fluffy.
• Add wheat flour and almond powder, stir them softly with a spatula.
• Be careful not to make them too sticky by mixing them persistently.
• Put it in a plastic bag and make it flat with a rolling pin.
• Chill it in a fridge more than one hour.
• Heat the oven to 170C.
• Cut the dough into 3x3cm pieces and bake them 20 minutes, approximately.
• It would depend on the oven, so check the color closely.
• Cool them completely on a clean sheet.
• Note: you can keep the dough for about 2 weeks in the fridge.
• Enjoy freshly baked cookies whenever you like!