Shamrock Almond Butter Cookies
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3/4 cup sugar
- 10 tablespoons unsalted butter, softened
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- Green food coloring
- 1 3/4 cups all-purpose flour, plus more for work surface
- 1/4 teaspoon salt
- Shamrock cookie cutter
- Green sanding sugar
Odense Almond Paste gives this delicious butter cookie a shortbread crispness. It makes the perfect cookie for cutting into festive shapes and decorating.
Time
15 minutes to assemble batter
2 hours to chill
12-14 minutes to bake
Yield
2-4 dozen cookies, depending on size of cookie cutter
Directions
- Add Almond Paste (grated using large hole side of a box grater) and sugar to bowl. Beat on low until the texture of sand.
- Add butter and mix until well combined. Add yolk, extract, and green food coloring for desired color. Beat until green and fluffy, about 3 minutes.
- Sift flour and salt into almond mixture. Beat on low speed until dough is just mixed.
- Turn dough out onto floured work surface and knead into a ball. Cut ball in half and flatten into disks. Wrap each disk with plastic and refrigerate for 2 hours.
- Preheat oven to 350°F. Line cookie sheets with parchment.
- On a floured work surface, roll out disk to 1/8-inch thick using a rolling pin dusted with flour. Cut out cookies with cookie cutters and transfer to baking sheets. Repeat with remaining disk. Gather dough scraps and repeat until all dough is used.
- Sprinkle cookies with green sanding sugar and bake for 12-14 minutes or until slightly colored on edges. Transfer cookies to a wire rack and cool.