Almond Shortbread Cookies

Almond Shortbread Cookies

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
   • Mix in the almond extract until well incorporated.
2. Add Dry Ingredients:
   • Gradually add the flour and salt to the butter mixture, mixing until the dough just comes together. If you’re using sliced almonds, fold them in at this stage.
3. Chill the Dough:
   • Form the dough into a disk or log shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the cookies maintain their shape while baking.
4. Preheat the Oven:
   • Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
5. Shape the Cookies:
   • Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out shapes, or slice the dough into rectangles or squares.
   • Place the cookies on the prepared baking sheet, leaving a bit of space between them.
6. Bake:
   • Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should remain light in color on top.
   • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Optional Decoration:
   • For extra flavor, you can drizzle melted chocolate on top or sprinkle with powdered sugar once cooled.

Tips

• Storage: Store in an airtight container at room temperature for up to a week. They also freeze well for up to 3 months.
• Almond Flour Variation: For a more intense almond flavor, you can substitute ½ cup of all-purpose flour with almond flour.
• Flavor Enhancements: Consider adding a bit of lemon zest for a fresh twist.

These Almond Shortbread Cookies are sure to become a favorite! Enjoy!