Almond Shortbread II

Almond Shortbread II

8

"Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like."

Ingredients

servings 199 cals
Serving size has been adjusted!

Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
  4. Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

Reviews

8
  1. 8 Ratings

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Most helpful

With the revised recipe to show the 1 1/8 cup of butter this recipe is outstanding! I have cookies very similar to these in bakeries. I might use almond extract as recommended by another revie...

Most helpful critical

The amount of butter in this recipe is inadequate. When I made it using 1/2 cup butter, it was so dry I could not get it to stick together. I added another 1/2 cup butter and they turned o...

With the revised recipe to show the 1 1/8 cup of butter this recipe is outstanding! I have cookies very similar to these in bakeries. I might use almond extract as recommended by another revie...

The amount of butter in this recipe is inadequate. When I made it using 1/2 cup butter, it was so dry I could not get it to stick together. I added another 1/2 cup butter and they turned o...

This recipe makes excellent cookies. You can vary as you please. I made the 'meal' by putting whole almonds in the blender. Then I mixed slivered almonds into the dough. I whisked all the dry in...

Lovely cookies! I have made these a couple of times. They would be perfect with afternoon tea but do well all on their own too. Just the right amount of nuttyness, nice texture and just a little...

If you like short bread you will love these cookies. The addition of the almond meal takes it to a wonderful new level. I didn't know what almond meal was so I took a half cup of whole almonds...

Blah. I had high hopes for this recipe because of the almond meal, but I think the cornstarch gives them an almost dusty mouth-feel. I wouldn't waste your time with this; traditional shortbread ...

added 1tsp almond extract- melt in your mouth delicious! These were EASY and Quick to both make and devour!

I added some almond extract and thought the cookies were tasty and light. I do understand what the person was saying about the cornstarch--I plan to cut back on the cornstarch to 1/2 cup and up ...