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Almond Butter Cookies

['1 cup all-purpose flour', '1/2 teaspoon baking soda', '1/8 teaspoon salt', '3/4 stick (6 tablespoons) unsalted butter, softened', '1/4 cup granulated sugar', '1/4 cup packed light brown sugar', '1 tablespoon corn syrup', '1/2 teaspoon vanilla', '1/4 teaspoon almond extract', '1/2 cup sliced almonds with skins (4 1/2 oz)', 'toasted and cooled completely']

Whisk together flour, baking soda, and salt.
Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.
Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)
Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.

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