Almond Shortbread Cookies

Super tasting Almond Shortbread Cookies! Almond extract and ground almonds have been used by Scottish bakers in their shortbread for years.

One friend told us that she remembers shortbread cookie sandwiches with almond cream centers from Inverness.

A traditional shortbread makes a perfect host for a variety of flavorings that can vary by the season or holiday.

Try these shortbread cookies the next time you have the gang over for coffee or company for dinner. They are proven winners!

Almond Shortbread Cookies Recipe

2 1/2 cups all purpose flour
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons almond extract

1/2 cup blanched almonds
1/2 cup granulated sugar for finishing

Cream the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the almond extract, the gradually add the flour. Beat just until combined.

Cut the dough into 2 pieces and wrap each piece in plastic and refrigerate for at least 2 hours.

Preheat the oven to 300F.

Unwrap the shortbread dough and sprinkle some granulated sugar on a work surface. Roll out 1 piece of dough to about 1 inch thick. Cut out cookies in your favorite shapes and lay them on an ungreased cookie sheet, about 1 inch apart.

Repeat with the other piece of shortbread dough.

Make a slight indentation in the center of each cookie and place 1 almond in it. Bake for 25 to 30 minutes, until they begin to turn a light golden brown around the edges.

When they are cool enough to handle, roll them around in the 1/2 cup of granulated sugar, then set them on wire racks to cool completely.

Food For Thought - To give these cookies a holiday twist, color the last 1/2 cup of sugar with a drop of food coloring before rolling the cookies in it.

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You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop