Lebanese Ghoraibi(gr-eye-bee) Butter Cookies

INGREDIENTS:
• 2 sticks (16 tablespoons/1 cup) unsalted butter, at room temperature
• 1/2 cup powdered sugar
• 1/2 cup granulated sugar
• 2 cups all-purpose flour/gluten-free flour
• 1 cup almonds, whole or sliced
• 1/2 teaspoon clear almond extract
• 1/2 teaspoon salt

INSTRUCTIONS:
1. Preheat the oven to 350 degrees F. Using a stand or hand mixer, beat the butter, granulated sugar, and powdered sugar in a mixing bowl until creamed and fluffy. Add in the almond extract. Slowly add in the all-purpose flour. If the mixture gets too stiff, you can add in the remaining flour by hand and knead it a bit.
2. Cover with plastic wrap and chill in the refrigerator for one hour.
3. Roll out the chilled cookie dough on a well-floured surface. Roll into a rope that is 1 1/2 to 2 inches thick.
4. Cut diagonally into diamond shapes and place on ungreased cookie sheets. You can also roll or scoop dough into small balls and slightly flatten it on a cookie sheet.
5. Place one almond in the center of each cookie.
6. Bake for 12 minutes or until very slightly colored around the edges. Cookies should still be pale-colored. Remove and cool on cooling racks.