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
- In a large mixing bowl, use an electric hand mixer to cream together the softened butter and sugar until light and fluffy.
- Mix in the almond extract and vanilla extract until well incorporated.
- 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.
- Gently fold in the toasted sliced almonds until they are evenly distributed throughout the dough.
- 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.
- Chill the logs in the refrigerator for at least 30 minutes, or until firm. This ensures the cookies hold their shape while baking.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
- Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden. Keep a close eye to avoid overbaking.
- 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.
- Store the cookies in an airtight container at room temperature for up to one week.