Wenner Recipe Book

Yield: 24 cookies
Prep Time: 4 hours 30 minutes (includes chilling)
Cook Time: 14–16 minutes
Total Time: 4 hours 45 minutes

Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened

• 1 cup (200g) packed light or dark brown sugar
• 1 1/2 teaspoons pure vanilla extract
• 2 1/4 cups almond flour (or regular flour)
• 1/2–1 teaspoon guar gum if using almond flour, omit otherwise
• 1/4 teaspoon salt
• 2/3 cup turbinado or coarse sugar, for rolling

Instructions

• In a large bowl, beat butter and brown sugar on medium-high until smooth and creamy. Beat in vanilla until combined.

• Add almond flour, guar gum, and salt. Beat on low until incorporated, then on medium-high until dough comes together.

• If crumbly, press together with hands until a thick dough forms.
• Divide dough in half and shape each into an 8-inch log.
• Roll each log in turbinado or coarse sugar to coat evenly, Or drop slices into sugar before baking to cover more thoroughly.
• Wrap tightly in plastic wrap and chill at least 4 hours.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

• Slice each log into 12 or more 1/4" thick cookies . Place 2 inches apart.
• Bake 14–16 minutes until set and lightly browned on edges. Do not over-bake.

• Cool 5 minutes on baking sheet, then transfer to rack.

Storage

• Store covered at room temperature up to 1 week.
• Dough logs or baked cookies freeze up to 3 months.