Almond Shortbread Cookies
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/4 tsp vanilla extract
- 2 tablespoons milk (optional)
- Green sugar sprinkles (optional)
Cut this delicious shortbread dough into any shape for any holiday.
Time
20 minutes to mix
1 hour to chill
12 – 14 minutes to bake each tray
1 hour to chill
12 – 14 minutes to bake each tray
Yield
46 – 2 1/2 inch cookies
Directions
- With an electric mixer, beat butter on high for 3 minutes or until very soft and light in color.
- Add Almond Paste (grated using large hole side of a box grater) and sugar. Mix on low speed until combined. Turn mixer to high and beat a full 5 minutes or more, until almost white colored and fluffy. Mix in vanilla.
- Gently stir flour into mixture until just combined.
- Spoon 1/2 of dough onto a 15" long piece of wax paper. With hands, press dough out to a 1/4" thickness. Top with wax paper. Lightly smooth top with rolling pin. Keeping wax paper in place, lay dough on cookie sheet. Repeat with remaining half of dough and chill for one hour to firm.
- Preheat oven to 325°F. Line cookie sheets with parchment or foil.
- Work with one piece of dough at a time, keeping other half refrigerated. Cut out shapes and place on cookie sheets 2 inches apart, dipping cutters in flour if sticking. Repeat until all dough is used. Keep unbaked cookies refrigerated until ready to bake.
- Bake plain or brush tops with milk and sprinkle with colored sugar. Bake for 12-14 minutes or until cookies are firm and bottoms are very light golden. Cool on wire racks.