These cookies are a delightful twist on the classic butter cookie, featuring a hint of almond for an elevated flavor.
Cream the butter, sugar, salt, and vanilla extract together until light and fluffy.
Use room temperature butter for easier mixing and a smoother texture.
Add the egg yolk and mix until fully incorporated.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the flour and mix until a dough forms.
Mix just until combined to avoid overworking the dough.
Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 2 hours.
Chilling the dough makes it easier to slice and helps the cookies hold their shape during baking.
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Ensure the oven is fully preheated before baking for even cooking.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
Use a sharp knife for clean slices.
Bake the cookies for 15-18 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set and prevents breakage.
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