Almond Shortbread Cookies

Almond Shortbread Cookies

Almond Shortbread Cookies

Rich, buttery, and tender almond-flavored shortbread slice-and-bake cookies perfect for tea time or as a holiday treat.

Nutrition

Calories: 150cal
Carbohydrate: 16g
Protein: 2g
Fat: 9g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: easy

20 min Prep
15 min Cook
35 min Total
20 Cookies

Ingredients

  • 1 cup unsalted butter, softened (226 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (240 grams)
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds, lightly toasted (50 grams)

Instructions

  1. In a large mixing bowl, use an electric hand mixer to cream together the softened butter and sugar until light and fluffy.
  2. Mix in the almond extract and vanilla extract until well incorporated.
  3. Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until the dough just comes together. Be careful not to overwork the dough.
  4. Gently fold in the toasted sliced almonds until they are evenly distributed throughout the dough.
  5. Divide the dough into two equal parts. Roll each part into a log about 1.5 inches in diameter and wrap tightly in plastic wrap.
  6. Chill the logs in the refrigerator for at least 30 minutes, or until firm. This ensures the cookies hold their shape while baking.
  7. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  8. Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds using a sharp knife. Place the slices onto the prepared baking sheet, leaving some space between each cookie.
  9. Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden. Keep a close eye to avoid overbaking.
  10. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Store the cookies in an airtight container at room temperature for up to one week.