Crushed almond shortbread cookies recipe

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  • Yield: 2 dozen cookies


  • 3 sticks unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 3½ cups all-purpose flour
  • ¼ tsp salt
  • 1½ cups crushed almonds
  • 24 whole almonds, optional
How to Make It
  1. Preheat oven to 350°F. Using the paddle attachment on a stand mixer or hand mixer, cream the butter and sugar together. Add the extracts and combine.
  2. Sift the flour and salt together. Stir the crushed almonds into the flour. Slowly add the flour to the butter while mixing slowly. When mixed, turn onto a floured surface and shape into a flat disk. Refrigerate for 1 hour.
  3. Flour a surface and roll the dough until it is ½" thick. Cut into rounds or squares that are no larger than 2½" across. Place 1 whole almond on the top of each cookie, if desired. Place the cookies on a griddle and bake in the middle of the oven for 20–25 minutes. The edges will turn brown. Cool to room temperature and serve.

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