Almond Butter Cookies

Preparation Whisk together flour, baking soda, and salt. 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. Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet. 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.) 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.

Preparation Whisk together flour, baking soda, and salt. 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. Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet. 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.) 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.