Roast 1 1/2 cup of whole almonds in a 350° oven for about 10 minutes or until you notice a nutty aroma. Let cool and then put them in your food processor. Pulse them a few times until you get nice small pieces (sift out the "fines" if you have any).
1 1/2 cups butter (room temperature)
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract (see note)
1 teaspoon baking powder
2 1/2 cups all purpose flour
1 cup roasted chopped almonds
In stand mixer, beat room temperature butter plus brown sugar plus granulated sugar until light and fluffy (about 3 minutes).
Beat in 2 eggs (one at a time) plus extracts.
In another bowl, mix flour, baking powder and salt. Add this flour mixture to butter mixture, 1/2 cup at a time, mixing well in between each addition. Fold in chopped nuts. Chill for about 1/2 hour to make handling easier.
Form into 1" balls and roll in granulated sugar. Chill another half hour (or put in freezer for 10 minutes like I do).
Bake on parchment lined cookie sheet (I use that new "no stick" aluminum foil). Space cookies at least 2" apart because they spread a little. Bake at 375 for 8 to 10 minutes (my electric oven takes exactly 9 minutes) or until the edges are golden.
IMPORTANT: Let baked cookies sit on cookie sheet for about 2 minutes before you try to remove them, or they will break apart.
Finish cooling on baking rack.
The cookies get nice and crispy
in a few minutes
NOTE: Don't leave out the coconut extract. You won't taste coconut specifically in the finished cookie, but it blends well with the vanilla and enhances the overall buttery taste of this cookie.
This recipe makes about 4 dozen cookies....depending on how big you make them.