1/4cupsliced almondsor any other kind of chopped nut
Preheat oven to 325°F.
To a stand mixer add all of the ingredients.
Mix until combined. Use a large cookie scoop (3T scoop) and scoop dough into balls.
Place the balls of dough on a parchment lined baking sheet.
Use palm of your hand and flatten the cookies into disks (These cookies don’t spread. Shape them how you want because that’s how they’ll come out of the oven.) I do about 1/2 inch thickness. Bake for 13 minutes. Remove from oven and let cool completely.
Store cookies at room temp in an airtight container for 3-4 days and in fridge for 1 week.Can freeze cookies after baking them, store in an airtight container or ziplock bag. Will last 3 months.