Almond Shortbread I

Almond Shortbread I

127

"Melt-in-your-mouth shortbread."

Ingredients

{{adjustedServings}} servings 191 cals
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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

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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

127
  1. 169 Ratings

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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 doub...

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...

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 beca...