Equipment Needed
- Stand mixer or hand mixer and large bowl
- Medium bowl for dry ingredients
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Spatula
- Wire cooling racks
- Shallow bowl for powdered sugar
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C) and lining my baking sheets with parchment paper. Then, I whisk together the dry ingredients: the flour, granulated sugar, baking powder, and salt in a medium bowl. This ensures the leavening is evenly distributed, which is key for an even rise. In the bowl of my stand mixer fitted with the paddle attachment, I combine the softened butter, vanilla extract, and almond extract. I beat this on medium speed for about 2 minutes until it’s very smooth, creamy, and pale. Don’t rush this step—creaming the butter properly incorporates air, which is essential for that fluffy texture.
With the mixer on low, I begin adding the dry ingredients to the creamed butter in three additions, alternating with the milk in two additions. I start and end with the flour mixture. I mix just until the dough starts to come together and there are no dry streaks of flour. It will be a soft, slightly sticky dough. I then use a spatula to fold in the finely chopped, cooled toasted nuts until they’re evenly distributed. At this point, I cover the bowl and chill the dough in the refrigerator for 30 minutes. This brief chill firms up the butter, making the dough easier to handle and preventing the cookies from spreading too much in the oven.
After chilling, I use a tablespoon cookie scoop or my hands to portion the dough. I roll each portion into a smooth, compact ball about 1 to 1.5 inches in diameter. I place the balls about 2 inches apart on the prepared baking sheets—they will spread a little as they bake. I then bake one sheet at a time in the center of the oven for 12-14 minutes. The trick is to pull them out when they are just set. They should no longer look wet or shiny on top, and the bottoms should be a very light golden brown. The tops will remain pale. They will feel soft to the touch, but they should not indent when lightly pressed.(See the next page below to continue…)