Active Time

　　20 min

　　Total Time

　　3 hr (includes chilling)

　　These icebox cookies are perfect for a party because the dough can be made ahead and chilled or frozen until you are ready to slice and bake.

　　

Ingredients

Makes about 5 dozen cookies

　　1 cup all-purpose flour

　　1/2 teaspoon baking soda

　　1/8 teaspoon salt

　　3/4 stick (6 tablespoons) unsalted butter, softened

　　1/4 cup granulated sugar

　　1/4 cup packed light brown sugar

　　1 tablespoon corn syrup

　　1/2 teaspoon vanilla

　　1/4 teaspoon almond extract

　　1/2 cup sliced almonds with skins (4 1/2 oz), toasted and cooled completely

　　

Step 1

Whisk together flour, baking soda, and salt.

　　

Step 2

Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.

　　

Step 3

Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.

　　

Step 4

Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)

　　

Step 5

Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.

　　Cooks' notes:

　　• Dough can be chilled up to 2 days, or frozen, wrapped also in plastic wrap, 1 month. Transfer frozen dough to refrigerator to thaw slightly at least 2 hours before slicing. • Cookies can be baked 3 days ahead and cooled completely, then kept in an airtight container at room temperature.