Almond Butter Shortbread Cookies

Almond Butter Shortbread Cookies

Shortbread cookies are fabulous. It doesn’t matter to me what flavor they are. I love them all. They are sweet, buttery and simply melt in your mouth. Can you get any better than that?

When I had my bakery/bistro, I made a HUGE amount of cookies over the holidays. My shortbread cookies were among my customers’ favorites. Here’s a recipe straight from my cookbook for Almond Butter Shortbread Cookies. Enjoy!

Almond Butter Shortbread Cookies
Makes about 2-1/2 Dozen Cookies

8 oz (1 cup) butter (No substitutes, please!)
1/2 cup granulated sugar
1 tsp almond extract
1/4 tsp salt
10 oz (2 cups) all-purpose flour

In a mixer bowl, cream the butter, sugar and almond extract; set aside. In another bowl, combine the salt and flour; add to the butter mixture. Mix well until smooth.

Form into 1″ balls and place on a parchment paper lined baking sheet. Flatten with the lightly oiled then floured flat bottom of a measuring cup or glass. Sprinkle with sugar (colored sugar is pretty for the holidays).

Bake at 350F for 12-15 minutes, until they just barely begin to brown.

Tip: These cookies are delicious just as the recipe is written. However, if you want to add almonds for some crunch, add a little finely chopped natural almonds to the batter. OR, you could substitute one or two tablespoons of the flour with an equal amount of almond meal/flour. Yum!

 

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