Sand Dollar Cookies

I was looking for a simple cookie that shouted summer and with the help of my husband, I found quite a few recipes that sounded wonderful. Some of them called for some ingredients I don’t have, but I plan to make some of those recipes soon. These cookies, which look like sand dollars that you would find at the beach, were summery and easy.

These cookies are basically snickerdoodles topped with some sliced almonds. Snickerdoodles are a favorite of mine so how could I pass that up? The recipe is a little different from the snickerdoodle recipe I often use, but there are many similarities. You top these with sliced almonds, to mimic the look of the sand dollar. I used the sliced almonds that don’t have skins, which I special order, but you could also use sliced almonds with skins, which are common at most grocery stores in the States.

While I made a half recipe of these cookies, I did make them of the size that was recommended. The cookies are quite a bit larger than I sometimes make, but I wasn’t sure if the size was needed due to the addition of almond slices. I think I was fine, but I could have placed the almond slices a little closer together, closer to the center top of the cookie. I really like these, because in all honesty they are snickerdoodles and I love snickerdoodles!

Sand Dollar Cookies
1 cup butter, room temperature
1 and 1/3 cup sugar
1 egg + 1 yolk
2 teaspoons vanilla
3 cups flour     
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

About 1/3 cup cinnamon sugar
1/2 cup sliced almonds

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter and sugar on medium until light. Add the egg, egg yolk, and vanilla and stir on medium to combine. With the mixer running on low, gradually add the flour, cream of tartar, baking soda, cinnamon, and salt.

Shape the dough into large dough balls (about 30 grams each) and then roll the balls in cinnamon sugar. Press five sliced almonds in a circle onto the top of each cookie ball.

Bake for 10-12 minutes, until the cookies are lightly browned. Cool on the baking sheet for 10 minutes and then allow to cool completely on a wire rack.

Recipe from Sally’s Baking Addiction