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Almond Shortbread II
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Total Time:
Delicious almond shortbread cookies ready to bake in 15 minutes, perfect for making ahead and simply chilling before baking. Can be decorated with almond slivers for extra flair.
Ingredients:
  • 1.125 cups butter
  • 1 cup confectioners' sugar
  • 1 cup cornstarch
  • 1 cup all-purpose flour
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup almond meal
  • 20 almonds
Instructions:
  • Combine butter and confectioners' sugar in a bowl until light. Mix in cornstarch, flour, and nutmeg until blended. Transfer dough to a floured surface, knead briefly, then divide into 2 parts. Roll each part into a 6-inch (15 cm) long log. Wrap in plastic or wax paper, refrigerate for 1 hour, or up to 1 week.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease the cookie sheets.
  • Slice the rolls into 1/2-inch thick slices and place them on the cookie sheets. Gently top each cookie with an almond.
  • Bake in the preheated oven for 12 to 15 minutes. Once cooled, store the cookies in an airtight tin to keep them crispy.

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