These are probably my favorite cookies.

I’m sure I say that about a lot of my cookies, but like claiming you don’t have a favorite child, you know in your heart you actually do.

(Calm down kids; I’m kidding.)

I love almond, and these are almond. They are so almond, every time I make them my middle son comes down and says he smells almond, and that hey, did you know that cyanide also smells like almond.

While I considered changing the name of these to Cyanide Butter Cookies, I decided that I’d deal with lawyers and investigations much less if I left the name alone.

Almond Butter Sticks

• 3/4 cup granulated sugar
• 2 teaspoons almond extract
• 1/2 cup unsalted butter, plus 1 tablespoon (divided)
• 6 ounces cream cheese
• 1 1/2 cups unbleached all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg, separated (white reserved for glazing)
• 1/3 cup sliced almonds
• 1 teaspoon coarse sugar for topping

Directions:

1. Preheat oven to 375 degrees.
2. Line a cookie sheet with parchment paper and set aside.
3. In a small bowl combine the sugar and almond extract; cover and set aside.
4. In a medium bowl whisk together the flour, salt and baking powder.
5. In a large mixing bowl combine 8 tablespoons (1/2 cup) butter and cream cheese. Beat on low until blended. Add the egg yolk and blend until smooth. Add half the flour mixture and beat on low until combined. Add the remaining flour and blend just until the dough starts to come together.
6. Transfer the dough to a floured work surface. Knead by hand about 25 strokes until the dough is pliable. Roll or press into a 12×12 inch square. Spread with the remaining 1 tablespoon of butter.
7. Cut the dough in half and place one half on the prepared cookie sheet, butter side up.
8. Spoon the sugar mixture to within 1/2-inch of the dough edges all the way around. Place the remaining dough half, butter side down, over the sugar. Press the edges tightly to seal.
9. Brush the dough with a lightly beaten egg white. Sprinkle with almonds and coarse sugar.
10. Bake 25-30 minutes or until golden brown. It’s best removed from the oven when you think it needs one or two more minutes.
11. Cool at least 30 minutes.
12. Cut the pastry in half lengthwise and then into 1/2 to 1 inch strips crosswise.
13. Store in an airtight container.

I also like these because they have a bunch of almonds on top, and that throws kids off. Right now, I have three teenagers, and they are not allowed to eat my cookies without permission because they basically unhinge their jaw and swallow without chewing. Mom’s cookies deserve to be enjoyed and savored, not swallowed whole.

My point here is that they can have these cookies, but they don’t want them. Why? “Because there are nuts on the top.” I don’t point out that most of the cookies they like have nuts in them, because why change an outcome I benefit from. They don’t know what they’re missing and that’s fine by me!

I also know that I’ll be making these again before Christmas because someone has eaten most of my supply. ::sheepishly raises hand::