Let the butter come to room temperature, or you can soften it in the microwave. Roast the sliced almonds and crush them with your hands. Preheat the oven to 180℃.
Weigh the ■ingredients in a plastic bag. Close the bag leaving some air inside, and shake it up and down until the ingredients are all mixed.
Add some vanilla oil and the crushed almonds to the softened butter. You don't need to use vanilla oil as it is just for flavoring.
Add the ■ ingredients and mix well with your hands.
Line a baking sheet with parchment paper. Shape the dough into bite sized balls and put them on the lined baking sheet.
Bake at 170℃ for 15~18 minutes. After that, leave them in the oven for 10 minutes if you are not in a hurry. They are done when they are light brown.
Cool them on a cooling rack. They are sweet as they are, but you can sprinkle some powdered sugar if you like.
Here, I added some cocoa powder and matcha to the basic dough.
You can use any type of sugar, but finer is better as I skipped the usual step of creaming the butter and sugar together.
You can do everything in a plastic bag without using a bowl. It's so lazy but much easier.
Story Behind this Recipe
You can make these cookies very quickly. We were going to my in-law's house and I made these cookies for my mother in-law as a gift. I had some left-over rice flour and I made the cookies with things I had at home. These are super-easy cookies that I have been making since I was a primary school student.
・Don't burn the sliced almonds. (Roast them in a 160℃ oven or roast lightly in a frying pan.) ・Powdered sugar for decoration is optional. You can enjoy them without it. ・You can use chopped walnuts instead of the sliced almonds.