¾ cup softened, unsalted butter
½ cup granulated sugar
½ cup light brown sugar
1 cup + 2 tablespoons chunky peanut butter
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon almond extract
¼ teaspoon vanilla extract
Mix in with wooden spoon:
1 ½ cups all purpose flour
¾ cup slivered almonds (toasted)
Form into about 1” balls and place on cookie sheet about 2 inches apart. Using a flour-dusted fork, press down slightly in two moves so as to create a hash mark on top of each cookie.
Bake at 375° for 15 minutes. Cool for 5 minutes then move to paper towels. Let cool completely before eating.