- In a large bowl, cream butter, sugar and salt. Add egg and almond extract; mix until well blended. Stir in flour and almond flour. Transfer dough to center of a large piece of plastic wrap; shape into a disc and wrap tightly. Refrigerate 1 hour or until ready to bake.
- Preheat oven to 325°F. Press 1 rounded tablespoon of dough into each cavity. Wrap and refrigerate any remaining dough. Bake 10 to 12 minutes or until cookies are light golden brown. Remove from oven to cooling rack. Cool cookies in pan 8 to 10 minutes. Invert pan on cooling rack or baking sheet. Gently tap pan to release cookies. Repeat with remaining dough.
Tip: If using this recipe for the Cookie Dunker pan, put in only enough cookie dough to reach the fill line. Before baking, place a piece of parchment paper over the pan and run a fingertip over each filled cavity to smooth bumps and ridges in the pressed dough.