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Almond Shortbread II

Almond Shortbread II

Linda-Jane Copley

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 {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

PUTYTAT26
23
5/10/2008

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 reviewer, but it's light and buttery as is.

DEE W
19
1/9/2004

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 out OK. I made it again, and used 1 1/2 cups butter; had to put it directly into wax paper, as it was too buttery to knead. They tasted great. What is the proper amount of butter? This could be a fantastic recipe. I also added almond extract.

Konane
9
2/17/2012

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 ingredients together before blending with the creamed butter. These are the best shortbread cookies I've ever made. They'd be good with macadamia nuts.