Goldy’s Nuthouse Cookies
1½ cups blanched, slivered almonds, toasted and cooled
½ teaspoon baking soda
½ teaspoon salt
1¼ cups (4½ ounces) cake flour
1 cup (4½ ounces) all-purpose flour
½ pound (2 sticks) unsalted butter, softened to room temperature
2⅔ cups (10 ounces) sifted confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
Blend the almonds, baking soda, salt, and flours; set aside.
In a large mixing bowl, beat the butter until creamy, about 5 minutes. Add the sugar and beat on medium low until very creamy, about 5 minutes. Reduce the beater speed to low and add the egg and vanilla; continue to beat until well blended. Stir in the flour mixture just until well combined; do not overbeat.
Divide the batter into 3 equal pieces and equally distribute them in the bottom
