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Almond Shortbread I

Almond Shortbread I

Robin

Robin

Melt-in-your-mouth shortbread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
  2. Preheat oven 300 degrees F (150 degrees C).
  3. On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
  4. Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.
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Reviews

Sweets
376

Sweets

12/13/2003

I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a double batch), covered them in Seran wrap and chilled them for a couple hours. Then I cut the dough into half-inch chunks (I got average of aboout a dozen to fifteen pieces from each log) and flattened them on a cookie sheet with the bottom of a glass covered in sugar. They turned out great! I also made up some of the Almond Butter Icing I found under the "Frostings and Icings" section -- the two together make a great combo!

Stacy
204

Stacy

6/14/2007

Outstanding! This recipe is simple and classic. Instead of struggling with a wooden spoon, I just used my electric mixer to do it all. First I beat up the cold butter, sugar and extract, then added the sifted flour and put the mixture on "stir." Those who said it was crumbly didn't stir it long enough. I took other reviewers' advice and used only 2 cups of flour. Also, I rolled it into a 2.5 inch log, chilled, then sliced the cookies 1/2" thick. They baked in my convection oven for 20 mins and were perfect! Soft and delish. Enjoy!

BETHHARTFORD
135

BETHHARTFORD

10/17/2003

This is a great shortbread cookie like I remember from Scotland. We make them and then sandwich them between almond frosting. Just make sure that the sugar and butter are very well blended because this is what makes them turn out well.

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