Perfect Sautéed Brussel Sprouts with Bacon

Sautéed Brussel Sprouts with Bacon is side dish supremacy! Crisp tender Brussel sprouts tossed with crispy bacon and a drizzle of maple syrup is pure heaven.

Brussel Sprouts are a full flavored cute veggie that packs a nutritional punch. For more ways to use them try them in Creamy Parmesan Garlic Brussels Sprouts, Apple Bacon Brussel Sprouts Salad and Air Fryer Crispy Parmesan Brussel Sprouts.

 

Sautéed Brussel Sprouts

These are not your mother’s Brussel sprouts! Those were the days of steamed and boiled everything. It turned vegetables to bland mush. No wonder we didn’t like our veggies growing up! These are sautéed to a crisp outside, but still tender inside. Flavored with smoky, salty bacon and a splash of maple syrup for a sweet and salty flavor that is out of this world yummy! My whole family loved this flavorful side dish.

Besides bacon makes everything better! Cooking the Brussel sprouts in the bacon drippings caramelizes the sprouts to absolute perfection. The sprouts soak up the flavor and creates a deep nutty savory taste that pairs impeccably with the maple syrup. The maple syrup adds just enough deep sweet flavor that is not too sugary, it’s just right. This side dish comes together quickly too. Which is ideal when you need a gorgeous side dish in a pinch! This dish pairs perfectly with Steak, Chicken or Fish! Whatever you need it for, this is the recipe to use!

Ingredients for Easy Brussel Sprouts

These ingredients can’t get much simpler with only four ingredients! Easy and quick Brussel sprouts that are pure goodness! You can find all of these ingredients at your local grocery store if you don’t have them on hand. Brussel sprouts can be found separately or sometimes they can be found still connected to the stalk. If this is the case just cut the them off the stalk at the base. Rinse and pat dry your sprouts before sautéing.

• Bacon: Chop the bacon before you cook it.
• Brussel Sprouts: Cut the sprouts in half
• Salt and Pepper: Just to taste
• Maple Syrup: Use pure maple syrup for the best flavor

Sautéing Brussel Sprouts and Bacon

This is such a quick recipe to whip up. It’s best cooked right before serving, so plan accordingly. You don’t want to make this too far ahead, they can get mushy. Eating this as soon as it’s done cooking is the best, crispy bacon, tender Brussel sprouts and sweet maple syrup, so good!

1. Cook: In a medium pan over medium high heat cook the bacon till crisp. Remove from the pan and place on a paper towel lined plate.
2. Sauté: Keep the bacon drippings in the pan and add the Brussel sprouts. Sauté till crisp tender about 7-10 minutes.
3. Add: Add the bacon back to the pan and drizzle with maple syrup. Cook for another minute stirring to coat. Serve immediately.

Tips and Variations

These Brussel sprouts can’t get much better than this, they are so dang good! You can vary this to your liking and play with the flavors if you would like.

• Add: If you want more flavor, you can add in chopped onion and garlic with the Brussel sprouts.
• Faster:  You can chop up the Brussel sprouts into smaller pieces to sauté faster. They will cook faster so keep on eye on it and stir often.
• Oil or Butter: If you need a bit more fat to sauté the Brussel sprouts in you can add a little bit of oil or butter. Either will work but I will say that butter adds a bit more flavor.
• Size:  Brussel sprouts can really vary in size from tiny to huge. Try to get all the same sized sprouts or trim them to the same size so that they’ll cook at the same rate.
• Lid: If you like your Brussel sprouts a bit more tender, start by covering the sprouts with a lid to give them a quick steam. This will about 4 to 5 minutes long. Then remove the lid and finish browning them to get that nice crispy outside. Cooking them with the lid on to start will trap in the heat and moisture and help tenderize them. But you’ll want to finish sautéing them to give them that perfect nutty flavor.
• More Crunch:  If you want more crunch add chopped almonds or walnuts to the pan and sauté for about 2 to 3 minutes before adding the bacon and maple syrup.
• Cheese:  Sprinkle with shredded parmesan for a salty nutty bite that goes wonderfully well with the bacon and syrup.
• Syrup:  Feel free to add more syrup if you want a little bit more sweet. It’s all a matter of taste.

Benefits of Brussel Sprouts

Who knew but these mini looking heads of cabbage are extremely good for you! Another reason to add them to your recipes this season. Brussels sprouts are part of the vegetable family that includes broccoli and cabbage, a cruciferous vegetable. The flavors brought on from roasting can be described as savory, slightly nutty, and even a tad sweet, especially the smaller sized sprouts.

• Vitamins: They are a super power house food with their high contents of vitamin C, and K and other minerals.Vitamin K is important for blood clotting and bone health. Vitamin C is an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.
• Fiber: They are high in fiber which is good for gut health.
• Antioxidants: They are best known for the high antioxidant compounds. Antioxidants reduce the oxidative stress in your cells and helps lower your risk of chronic disease.
• Blood Sugars: Because of their low carb high fiber profile they can help keep blood sugars steady.
• Healthy Fats:   According to Healthline, Brussels sprouts are one of the best plant sources of omega-3 fatty acids, with 135 mg of ALA in each half-cup (78-gram) serving of cooked Brussels sprouts.This is especially important if don’t eat much fish or foods high in omega 3.
• Reduce Inflammation:  Because of their amazing properties they can reduce inflammation, which chronic inflammation can cause diseases and cancers.

More Amazing Side Dishes

Side dishes are the super sidekicks that can make superheroes out of ordinary dinners. They can even steal the show! Meals just aren’t complete without a stellar side dish. Whether it’s a fruit or veggie or both, they just add to your dinner. Pick from these favorites.

• Easy to Make Green Bean Bundles
• The Best Winter Fruit Salad
• Garlic Butter Hasselback Potatoes
• Jiffy Corn Casserole (Only 5 Ingredients)
• Stick of Butter Baked Rice

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Perfect Sautéed Brussel Sprouts with Bacon

Perfect Sautéed Brussel Sprouts with Bacon is side dish supremacy. Crisp tender brussel sprouts tossed with crispy bacon and a drizzle of maple syrup is pure heaven.

Course Side Dish

Cuisine American

Keyword brussel sprouts, brussel sprouts with bacon

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 69kcal

Author Alyssa Rivers

Ingredients

• 6 sliced bacon chopped
• 1 pound brussel sprouts halved
• salt and pepper
• 1 tablespoon maple syrup

Instructions

• In a medium sized skillet over medium high heat, cook the bacon until crisp. Remove and set aside on a paper towel lined plate. Leave the bacon drippings in the pan.
• Add the Brussel sprouts and sauté until tender for 7-10 minutes. Add the bacon back to the pan and add the maple syrup. Cook for a minute longer and serve.

Nutrition

Calories: 69kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 452mg | Fiber: 4g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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The Best French Onion Dip

The Best French Onion Dip ever begins with caramelized onions, and ends with you eating it all in one sitting! Seasoned cream cheese and sour cream create a dip so addictive and creamy, it’ll be gone before you know it.

Dips are always a favorite at parties.  Make this dip along side my other favorites for a dip smorgasbord of awesomeness. Try Insanely Delicious Hot Crab Dip, Loaded Creamy Ranch Dip and 5 Minute Million Dollar Dip.

French Onion Dip Recipe

At some point in your life, I’m guessing, you’ve had the classic french onion dip made from a packet, am I right? I’ll admit there is something about that dip that is just good. Everyone seems to like a great onion dip. But wait till you taste this, you’ll never reach for another packet again! Made with your own caramelized onions this dip has such a distinct flavor that’ll you’ll fall for immediately. Combined with savory spices and rich creamy sour cream and cream cheese, it’s texture is incomparable. All of that combines to make a dip so addicting you might need to make two batches, just so you have some to take to the party!

One of the best things about this dip, is that it’s homemade. You know exactly what’s in your dip. If you’ve ever read the ingredient list on those packets, or worse the pre-made cartons, it’s a bit of a shocker. You can feel good about serving this dip to your friends and family. Just like Homemade Cheese Sauce or Guacamole, homemade is always best. So go ahead and make this dip, then I dare you to eat just one chip with it! I’ll win guaranteed!

French Onion Ingredients

This creamy savory dip is made with ingredients you probably have on hand. If not a quick trip the local grocery store should get you what you need. No special crazy ingredients here. Just a classic dip made with classic ingredients, that will knock your socks off.

• Butter: This is to cook the onion in and add flavor.
• Onion: I used a small onion.
• Salt: Salt helps the onions release their juices to help them cook.
• Sugar: This will help caramelize the onions and help give them that golden color.
• Cream Cheese: Full fat or low fat cream cheese softened.
• Sour Cream: Use a good quality sour cream, low fat or regular.
• Worcestershire Sauce: This gives the dip a great savory flavor.
• Onion and Garlic Powder: These are the all important seasonings that make it taste amazing.
• Salt and Pepper: Add to taste.

How to Make French Onion Dip

Yes, it might take a little longer to make this because you’ll need to caramelize your own onions, but it’ll be so worth it, I promise. You’ll also need some time to allow the onions to cool before mixing it all together. It takes a little bit of time, but after you taste it, you won’t complain at all. Maybe just about how fast it disappears!

1. Caramelize: In a medium skillet over medium heat melt the butter. Add the onions, salt and sugar. Sauté for 25-30 min. or until the onions are a deep golden brown. Let cool completely.
2. Mix: In a medium sized bowl add the onions, cream cheese, sour cream, Worcestershire sauce, onion powder, garlic powder, salt and pepper. Mix until combined. Refrigerate till ready to serve.

What’s The Difference Between Caramelizing and Sautéing Onions?

The rich deep golden color and sweet yet still savory flavor of a caramelized onion is hands down one of the most amazing things ever. It can be tricky to caramelize onions without burning them, the secret is low and slow! It will take patience to caramelize your onions, but the taste will be worth it. I promise.

• Sauté vs Caramelize: Sautéing onions is done at a higher heat and is meant to just tenderize them and brown the outside. Caramelizing is cooking the onions at a lower heat, slowly coaxing the flavor out of them and allowing the natural sugars to caramelize creating a deep rich flavor.
• Do I have to stir the onions? The great thing about caramelizing is that you don’t have to babysit the pan too much. Check on the pan every 2-3 min and give it a good stir
• What is the sticky stuff on the bottom of the pan? As the onions cook you’ll notice a dark fond form on the bottom of the pan. That’s part of the caramelization process. Simply scrape the fond back into the onions as they continue to cook. If it starts to build up, use a little bit of water to help deglaze the pan and watch it carefully for burning. If you feel like they are cooking too fast you can always turn down the heat.
• How do I know when they are done?  Your onions should be a deep brown and soft but not mushy. Taste the onions when you think they’re ready. If you love the flavor, they’re done.
• Storing: They will keep in the fridge for about a week, and freeze well too. Now you can make extras and use them in this Easy French Onion Soup or this amazing Skillet French Onion Chicken.

Hints for an Amazing French Onion Dip

Choosing to make this dip for your next event is definitely a step in the right direction. You just can’t go wrong with all the flavor and creaminess. It’s going to be a quick favorite.

• What Onions Should I Use? Any onion will do for this recipe. Use yellow, white or even a sweet onion. It’s really up to you on this one.
• How small do I chop the Onion? There are two ways to go about the chopping. You don’t want large stringy onion chunks for a dip, it’ll be hard to eat. I chopped my onion before caramelizing it. This also quickens the cooking time for the caramelization. You can also slice and caramelize the onion then chop them, although it might be tougher to cut them nicely.
• What do I serve with this dip? The most common and beloved thing to serve this with is a ruffled plain potato chip. But you can also serve it with crackers, pretzels, crusty bread and pita chips. It also goes perfectly with a vegetable tray of carrots, celery, olives, sugar snap peas, peppers or grape tomatoes.

Can I Make this Ahead of Time?

Yes, you can! In fact allowing it to sit overnight in the refrigerator helps the flavors meld together all that much more.

How Long Does Homemade French Onion Dip Last? 

This will keep beautifully in the fridge for up to a week. You can use the leftovers in a variety of ways. Try it as a spread for sandwiches, a topping for baked potatoes, or try smothering baked chicken or beef.

More Incredible Appetizers

We’ve all probably done it before, we make an entire meal out of just appetizers. They are just so yummy! When you pick the right ones they can really steal the show. It can be hard to leave room for anything else. Try these meal spoiling appetizers the next time you need one!

• Cream Cheese Wontons
• Chili’s Copycat Skillet Queso
• The Best Blender Salsa
• Easiest Bruschetta 
• Chicken Bacon Ranch Pinwheels

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French Onion Dip

The Best French Onion Dip ever begins with caramelized onions, and ends with you eating it all in one sitting! Seasoned cream cheese and sour cream create a dip so addictive and creamy, it'll be gone before you know it.

Course Appetizer

Cuisine American, French

Keyword french onion dip, french onion dip recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 People

Calories 400kcal

Author Alyssa Rivers

Ingredients

• 3 Tablespoons Butter
• 1 small onion coarsely chopped
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 8 ounces cream cheese softened
• 1 cup sour cream
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• pinch of pepper

Instructions

• In a medium sized skillet melt the butter over medium heat. Add the onions, salt and sugar. Sauté 25-30 minutes until the onions are a deep golden brown.
• In a medium sized bowl add the onions, cream cheese, sour cream, worcestershire sauce, onion powder, garlic powder, salt and pepper. Mix until combined.

Nutrition

Calories: 400kcal | Carbohydrates: 9g | Protein: 5g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 115mg | Sodium: 782mg | Potassium: 233mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1382IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 1mg

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To Die For Homemade Buttermilk Syrup

Rich, creamy, and luscious Buttermilk Syrup is so good, it’s literally to Die for! This will be worth waking up for in the morning!

Serve this up on Belgian Waffles, Grandma’s Perfect Fluffy Pancakes or The Best Ever German Oven Pancakes and a side of fruit and breakfast is done! Trust me you’ll be eating twice as many pancakes or waffles just to soak up this ultimate syrup.

Homemade Buttermilk Syrup

Creamy, buttery, sweet and rich, this Buttermilk Syrup is similar to one I have had from a local restaurant, but better! Now instead of getting dressed up to have this yumminess you can have it in the comfort of your own home, in your pajamas, complete with bed head if you wish! No judgement here! This will take your breakfast to a whole new level without a lot of effort. This is such an easy recipe. Five ingredients is all it takes for your breakfast to become a masterpiece.

Be prepared to make twice as much French Toast or whatever your serving it with, because your loved ones are going to want to eat this up, or maybe just drink it up. Why not  indulge and give give your family something special for breakfast? They are going to love it, you may never buy Maple syrup again.

Buttermilk Syrup Ingredients

This syrup is made from pantry staples and some buttermilk. It only takes 5 ingredients to make this incredible stuff. I love it because I can make it the morning and I always have the ingredients on hand. If you don’t have buttermilk see below and I’ll tell you how you can make your own sour milk to substitute for the buttermilk. That way you’ll never be deprived of this goodness.

• Butter: This is the basis of the sauce that creates a caramel like flavor
• Sugar: Combines with the butter for amazing flavor, make sure you use granulated sugar.
• Buttermilk: Creates the creamy tang of the syrup
• Vanilla: Flavor enhancer
• Baking Soda: This is the secret ingredient to make it divine. Trust me! Don’t leave it out.

Making to Die For Syrup

This 5 ingredient syrup is quick to make, which is also a plus in the morning. I don’t have to worry about making it in advance. I’m usually a fly by the seat of my pants in the mornings, so this is perfect. I can whip this up with pancakes and have a decadent breakfast that seems like I slaved over it. Seriously you need to try this today.

1. Melt: In an oversized saucepan melt the butter over medium high heat.
2. Whisk:  Whisk in the sugar and buttermilk and bring it to a boil.
3. Add: Remove from heat stir in the vanilla and baking soda. The syrup will foam so be sure the pan is big enough to compensate for the rise.

 

The Magic of Buttermilk

Buttermilk is an ingredient I love to cook with. It makes the most excellent biscuits and cakes It’s extremely versatile and can be used in a variety of recipes from dressings to marinades. It has a distinct tangy flavor adding richness to every dish. It’s thick, rich texture adds moisture and volume. It’s definitely an ingredient you’ll want to have around. But sometimes you want something with buttermilk and you don’t have any. I hate that. But there is a quick fix for that. You’ll never be without buttermilk with this quick trick.

• Substituting for Buttermilk: Mix 1 cup of milk (whole or 2%) with 1 Tablespoon vinegar or lemon juice. Let it sit for about 10 min. Once it starts to curdle stir it up and use it as you would buttermilk. Super simple, right?! This will work for any recipe that calls for buttermilk. Now you’ll always have it when you need it.
• Why Does it Foam? So this is a bit scientific but hear me out, it’s kind of fascinating. Buttermilk is very acidic, the acid is what makes it taste tangy and bitter. Baking Soda is a base, it’ll neutralize the acid in the buttermilk. Mixing the baking soda into the buttermilk causes a chemical reaction that reduces that bitter tang. As a result carbon dioxide bubbles form and it foams. This is why you need a pot bigger than you think you’ll need. You may notice that in many of your buttermilk recipes you’ll add baking soda to it. This is so it’ll create that wonderful chemical reaction which is what creates your tender biscuits and fluffy pancakes. This is another reason you don’t to over mix buttermilk once you add the soda, it’ll kill the bubbles. So now you know!

Tips and Variations

Buttermilk Syrup can be played with and it’ll still taste amazing. It’s such a fun syrup to use and even more fun to eat. You’ll want to make pancakes or waffles for every meal, just so you can pour this decadent syrup over the top. Your kids will fight over licking the bowl. Serve this syrup and you will be the hero of the morning! It’s just so delicious!

• Caramel Version:  To get more of a caramel version add two tablespoons of Karo Syrup with the buttermilk and let it cook to a nice golden color. Then you may remove from heat and add the vanilla and baking soda.
• Spice it up: Add spice to your syrup when you add the buttermilk. For example half of a teaspoon of cinnamon or pumpkin spice. This will give it an original flavor.
• Flavor: You can use a different flavored extract to give it a unique taste. For example, coconut or almond flavoring works great. So delicious!
• What Else Can You Serve This On: This is quite an exquisite syrup and it can go on just about anything you want to. Serve it over ice cream, cakes, cinnamon rolls, crepes , etc.
• Double it: You can make a double batch and save the leftovers, if you have them. It’s a great recipe to double. Just remember you need a larger pot than you think you’ll need because it will foam up. You don’t want it to make a mess all over.

Storing Your Syrup

If you have leftovers this keeps really well in the fridge. Place leftovers in a jar or airtight container. It will keep for up to 2 weeks. You might want to warm it up before serving it. Microwave the syrup in 30 sec intervals to prevent burning.

More Saucy Recipes to Dress up Your Meals

Adding a sauce to your meal can change the whole taste and texture. It can dress it up and sometimes in those rare instances save a meal that didn’t quite turn out. Pouring some tasty sauce can take your dish from good to divine!

• Homemade Strawberry Sauce
• Chimichurri Sauce 
• Homemade Salted Caramel Sauce
• Orange and Lime Cranberry Sauce
• The Famous Fry Sauce
• Authentic Japanese Yum Yum sauce

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Buttermilk Syrup

Rich, creamy, and luscious Buttermilk Syrup is so good, it's literally to Die for! This will be worth waking up for in the morning! 

Course Breakfast

Cuisine American

Keyword buttermilk syrup, homemade buttermilk syrup, syrup

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 32 Tablespoons

Calories 52kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking soda

Instructions

• In large sized saucepan over medium high heat add the butter and melt. Whisk in the sugar and buttermilk and whisk until it starts to boil. Remove from the heat and add vanilla and baking soda. The mixture will foam so make sure to have saucepan big enough.

Nutrition

Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 64mg | Potassium: 5mg | Sugar: 6g | Vitamin A: 95IU | Calcium: 5mg

 

 

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Almond Cookies

Almond Cookies are  buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond! 

These cookies are quick and easy to make and are perfect for gifting to others or putting onto a dessert platter for the holidays! Serve alongside some Traditional Italian Christmas Cookies, Linzer Cookies, and Homemade Butter Cookies for a festive plate!

Almond Cookies

These almond cookies are always a huge hit around Christmas time! If you’re a fan of almond then these cookies are for you! They’re buttery and soft, while not being overly sweet. And they are a fun and easy cookie recipe to bake up for the family. They’re also a perfect cookie for gifting to others or setting out on a Christmas platter.

Ingredients Needed for Almond Cookies

• Flour: All purpose flour or unbleached flour will work. 
• Almond Flour: if you don’t have this on hand you can omit this and use only all purpose flour, using the almond flour does give a warm, nutty flavoring to the cookies. 
• Baking Powder: rising agent to create a nice light texture. 
• Salt: balances the sweetness of the cookies. 
• Butter: use room temperature, unsalted butter. 
• Egg: one large egg is needed as a binder for the cookie. 
• Almond Extract: add an extra pop of almond flavor by using almond extract. 
• Sugar: white granulated sugar. 

Almond Flour vs. Almond Meal

Make sure you are using almond flour and not almond meal! The difference between almond flour and almond meal is that almond flour is a fine powder made from almonds that have been blanched and the skins removed. It looks like a fine white powder. 

Almond meal is made from ground almonds that still have the skins on, creating a coarser texture and it has a darker brown coloring due to the skins from the almonds. 

How to make Almond Cookies

1. Mix together the dry ingredients in a small bowl. 
2. Beat the butter in a large mixing bowl until smooth and creamy. 
3. Add in the egg, almond extract, and sugar. Beat until smooth and creamy. 
4. Slowly add in the dry ingredients to the wet ingredients, mixing in between. 
5. Cover and chill the dough. 
6. Scoop the dough using a small cookie scoop for even sized cookies. Gently press down the cookies and top with sliced almonds. 
7. Bake and allow to cool on the pan for about 5 minutes before removing to continue cooling on a wire rack. 

Tips for the Best Almond Cookies

• For more almond flavoring a combination of all purpose flour and almond flour works wonderfully! 
• Use room temperature butter. This helps to make sure the butter is smooth and creamy throughout the dough. 
• Chill the dough. Since we’re using room temperature butter, you want to take the time to chill the dough before baking. This helps to make sure the cookies hold their shape and don’t spread too much. 
• Shape the cookies before baking, after scooping the dough onto the baking sheet, press the cookies down into a disc like shape about 1/2 inch thick. 

More Cookie Recipes

• Thick Chocolate Chip Cookies
• Mexican Wedding Cookies
• Easy Iced Sugar Cookies
• Grinch Cookies 
• Christmas Gooey Butter Cookies

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Almond Cookies

Almond Cookies. Buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond! 

Course Dessert

Cuisine American

Keyword almond cookies

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 18

Calories 182kcal

Ingredients

• 1½ cups all purpose flour
• ½ cup almond flour
• ½ tsp salt
• ½ tsp baking powder
• 1 cup butter unsalted, softened to room temperature
• ¾ cup white sugar
• 1 large egg
• 1 tsp almond extract

Topping

• sliced almonds

Instructions

• Mix together the flour, almond flour, salt and baking powder. Set aside.
• Using a stand or a hand mixer beat the butter until smooth and creamy. 
• Add in the egg, almond extract and sugar. Mix until well combined. 
• Add the dry ingredients into the butter mixture. Mix until combined, scraping the sides of the bowl as needed. 
• Cover the bowl of dough and place in the refrigerator to chill for 30 minutes. 
• Preheat oven to 350℉.  Line a large baking sheet with a silicone baking mat or parchment paper. 
• Using a small cookie scoop spoon out the cookie dough and place on baking sheet, gently press down the dough to flatten to about 1/2 inch thick, and top with sliced almonds. 
• Bake for 10-12 minutes until just starting to brown along the edges. 
• Allow cookies to cool on the baking sheet for about 5 minutes then remove to a wire rack to continue cooling. 

Notes

Recipe yields 3 dozen cookies.

Storage: 

• Cookie dough can be made in advance and stored in the refrigerator for up to 3 days before baking.
• Store the baked cookies in a sealed container at room temperature for up to 5 days. 
• You can freeze these cookies. Once the cookies have cooled to room temperature, store in a sealed freezer safe container or bag for 3-4 months. Remove from freezer and thaw at room temperature. 

Nutrition

Serving: 2cookies | Calories: 182kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 328IU | Calcium: 19mg | Iron: 1mg

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