ALMOND BUTTER COOKIES

3/4 cup almond paste (7-ounce package) at room temperature
3/4 cup plus 1 tablespoon sugar
8 tablespoons (1 stick) unsalted butter at room temperature
1 tablespoon vegetable oil
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cornstarch
1 1/2 cups flour
1 cup blanched, sliced almonds, crushed
Additional sugar for shaping cookies

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine almond paste with sugar and mix well. Add butter and vegetable oil and beat until smooth. Add egg. Add salt, almond extract and vanilla. Scrape down bowl. Add baking soda, cornstarch and flour and mix to combine.

Form dough into walnut-sized balls and roll in crushed almonds. Place 2 1/2 inches apart on a parchment paper-lined baking sheet. Dip bottom of a glass or small measuring cup in sugar and press down on each cookie to flatten.

Bake 18-20 minutes, reversing the pan midway through, until cookies are lightly golden.

TO MAKE AHEAD:
You can make dough ahead and refrigerate it for a couple of days before baking or freeze it and defrost overnight in the refrigerator before baking.

Makes 3 1/2 dozen
Source: Sweet Stuff by Karen Barker