Prep Time 30 minutes
Cook Time 20 minutes


  • 1 lb butter, unsalted at room temperature
  • ¾ cup icing sugar
  • ¼ tsp salt
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 4-5 cups flour
  • 1 cup sliced almonds, toasted
  • Rosewater (optional)


  • Preheat the oven to 375 F.
  • Whip the butter and icing sugar together in a stand mixer with the whisk attachment for 20-30 minutes. 
  • While the butter and icing sugar are in the mixer, toast the almonds by putting 1 cup of sliced/slivered almonds in a pan over high heat.
  • Continuously stir the almonds and make sure each side gets golden brown then remove from heat and set aside.
  • Once the butter and sugar mixture is white, airy, and fluffy, turn the mixer off and remove the whisk attachment. 
  • Add the dough hook or paddle attachment and add the salt, egg and egg yolk, and vanilla and mix until combined.
  • Add 2 cups of flour, mixing as you go, then add the rest of the flour ½ cup at a time until the dough is soft, but pulls away from the sides of the bowl.
  • Once the dough is ready, fold in the almonds.
  • Prepare 2 large baking trays with a sheet of parchment paper and roll the dough into small walnut sized balls and place them 1 inch apart on the baking sheet. 
  • Add a thumbprint to slightly press each ball down.
  • Sprinkle the pan full of cookies with rosewater, then place them in the oven for 15-20 minutes on the middle rack.
  • While one sheet is baking, prepare the next sheet by repeating the same steps.
  • When the cookies are slightly golden brown, remove them from the oven and immediately top them with a heaping pile of icing sugar.
  • Let them cool, then place them on a platter and enjoy!
Course: Dessert

Did you make this recipe?

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Thank you to Lloydminster & District Co-Op for their partnership in this project!
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