Recipe

Make Cookie Dough

1. In a stand mixer fitted with paddle attachment, cream together butter and sugar on medium until light and fluffy. Turn mixer to low and add flour and salt. Mix until just combined, then add almonds and mix.
2. Shape the dough into balls size of Ping-Pong balls (about 1 oz each).
3. Pour sprinkles into a shallow dish. Roll balls in sprinkles, and gently reshape if necessary. 

Freeze Cookies

1. Transfer to sheet tray, and freeze until solid, at least 1 hour and up to overnight. If opting for longer freeze, transfer to airtight container once hard to save space and protect them from freezer air.

Bake Cookies

1. Preheat oven to 375°F.
2. Arrange cookies on room-temperature, parchment-lined sheet tray, leaving 2” between them. Bake for 12 to 14 minutes, rotating halfway. The bottoms should be golden.
3. Let cool in pan, then transfer to airtight container, where they’ll keep at room temperature for 3 to 5 days.