Store in a ziplock bag or an airtight, removing as much air as possible. They will be good for 3-5 days
Flash freeze the cookies on a baking sheet for 30 minutes. Remove from the baking sheet and place cookies, in a single layer, in a freezer safe zip lock bag. Remove as much air as possible. I do this by zipping up the bag except for a small area and placing a straw half way in. Suck the air out of the bag with the straw, remove straw quickly, and zip bag closed as fast as possible. They will be good frozen for up to 6 months in the freezer
3 cups flour
1 tsp. baking soda
1/2 tsp salt
1 1/4 cups sugar
1 1/2 cups unsalted butter, room temperature
1 tsp almond extract
2 eggs
1 cup almonds, whole or split in half
Optional: 1 - 2 tsp milk
Method
Prevent your screen from going dark
Preheat oven to 350 F degrees. Sift together flour, salt, and baking soda
Cream butter and sugar together with a whisk or electric mixer. Add in almond extract and 1 beaten egg. Whisk together until fully incorporated
Gradually add dry ingredients into the the butter / sugar mixture, folding the ingredients in with a spatula. Then mix thoroughly with hands. If the mixture is too crumbly and not forming a ball, add in 1 - 2 tsp milk until the cookies will form a ball
Roll dough into one-inch balls or larger. Place on a parchment lined cookie sheet. Press an almond gently but firmly in the center of each cookie. Beat the remaining egg and brush the cookies with a thin film of the beaten egg
