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Almond Shortbread I
Almond Shortbread I is an easy dessert you can prepare in just 40 minutes. Made with 1 cup butter, room temperature, ½ cup white sugar, 2 teaspoons almond extract, 2 ½ cups sifted all-purpose flour and ⅓ cup granulated sugar for decoration, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from AllRecipes
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy.
With a wooden spoon, stir in flour until smooth and well combined.
Divide dough into 2 parts.
Wrap in plastic and refrigerate for 2 hours.
Preheat oven to 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick.
Cut out cookies with a 1 1/2-inch round cookie cutter.
Place on ungreased cookie sheet 1 inch apart.
Make an indentation in the center of each cookie with the end of a wooden spoon.
Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes.
While still warm, roll in sugar.
Cool completely on a wire rack.
Store in an air-tight container.
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