Buttery Almond Cookies

Step 1

In a large bowl, stir together flours, cornstarch, baking powder and salt.

Step 2

In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.

Step 3

Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.

Step 4

When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.

Step 5

Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.

Step 6

Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.

Step 7

Make the icing: In a large bowl, whisk together confectioners’ sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn’t thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.

Step 8

Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.