Saturday, December 31, 2011

Almond Shortbread Cookies

Here is my recipe for Almond Shortbread Cookies.  I started with the recipe for Lemon Shortbread, and then modified it for almonds...

(Based on the Basic Shortbread Recipe I found.)

2 sticks butter, softened to room temperature
1 C super-fine (baker's) sugar
½ tsp salt
1 lg egg yolk
1 lg whole egg
2 tsp vanilla
1 Tbsp almond extract
2 ½ C flour
Sliced almonds for garnish

Cream butter, sugar and salt at high speed. Add yolk, beat another minute, add whole egg, beat again another minute.  Add vanilla and almond extract; beat again.  Add flour, beat on low until dough has been mixed thoroughly and starts to cling to the paddle.  Remove, divide in half.  Roll half the dough into a log, about 1½ in diameter, repeat with remaining dough.  Wrap each log in plastic and place in freezer.  Freeze for at least 1 hour or until firm. (Can be stored in the freezer for up to 2 months.)

When logs are firm, take out 10-15 minutes ahead of time to thaw a little while oven heats up.  Preheat oven to 325°F. Slice dough into ½- to ¾-in thick pieces and place slices onto parchment paper-lined cookie sheets. Press a sliced almond on top of each cookie for garnish, if desired.

Bake for 19-20 minutes; do not overbake to the point where the edges start to brown or else cookies will end up hard and tough.

Yields approximately 40-50 cookies, depending on thickness of slices.

For other variations on the basic cookie recipe, see also the Lemon Shortbread and Chocolate Shortbread versions.


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