Almond horseshoe cookies

• 2 sticks unsalted butter

• 2½ cups unbleached flour

• 1½ cups brown sugar

• ½ teaspoon baking powder

• 1 teaspoon salt

• 1 egg, beaten

• 1 cup almonds, lightly toasted and finely ground

• 1½ teaspoons vanilla extract

• ½ teaspoon almond extract

• ¼ cup powdered sugar for dusting 

In a medium bowl, combine flour, ground almonds, baking powder and salt. Set aside. In a large mixing bowl, cream butter and sugar. Stir in beaten egg, vanilla extract and almond extract. Slowly stir in flour mixture. Knead the dough on a floured surface and then form into a ball. Divide into two pieces and roll individually in plastic wrap. Refrigerate for about an hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Remove dough from plastic wrap. Scoop tablespoons of dough and roll into balls. Then roll balls into 3-4” long tubes onto a floured surface. Place on a cookie sheet in the shape of a U. Bake for 12 minutes or until light golden brown on edges. Transfer to a cooling rack and dust cookies with powdered sugar when cool. These are great with coffee or tea.