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Almond Shortbread I

Read Reviews (108)

"Melt in your mouth shortbread." — Robin

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Original recipe makes 3 dozen Change Servings

1 cup butter
1/2 cup white sugar
2 teaspoons almond extract

2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration

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Directions

In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.

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I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a double batch), covered them in Seran wrap and chilled them for a couple hours. Then I cut the dough into half-inch chunks (I got average of aboout a dozen to fifteen pieces from each log) and flattened them on a cookie sheet with the bottom of a glass covered in sugar. They turned out great! I also made up some of the Almond Butter Icing I found under the "Frostings and Icings" section -- the two together make a great combo!

—Sweets

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Most Helpful Critical Review

Dec 30, 2005

These cookies didnt turn out as well as I thought they would. They didnt melt in the mouth, in fact the dough was rather dry using only the 1 cup of butter

—April's Kitchen

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142 Ratings

Jun 14, 2007

Outstanding! This recipe is simple and classic. Instead of struggling with a wooden spoon, I just used my electric mixer to do it all. First I beat up the cold butter, sugar and extract, then added the sifted flour and put the mixture on "stir." Those who said it was crumbly didn't stir it long enough. I took other reviewers' advice and used only 2 cups of flour. Also, I rolled it into a 2.5 inch log, chilled, then sliced the cookies 1/2" thick. They baked in my convection oven for 20 mins and were perfect! Soft and delish. Enjoy!

—Stacy

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Oct 17, 2003

This is a great shortbread cookie like I remember from Scotland. We make them and then sandwich them between almond frosting. Just make sure that the sugar and butter are very well blended because this is what makes them turn out well.

—BETHHARTFORD

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Dec 13, 2003

I am currently going to culinary school and needed a recipe for shortbread for a tableside cooking practical. Not only was this shortbread easy to work with, I topped it with powdered almonds and sugar and it came out exactly how I wanted. I think this recipe is fantastic.

—IM4PUNK

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Nov 29, 2005

Just made these, followed other suggestions & cut flour to two cups, rolled thin & cut with 2 1/2" decoritive cutter. Dipped 1/2 in melted milk chocolate. They are wonderful. Will be making another batch!!

—Deb

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Oct 14, 2003

This recipe made the easiest and best shorbread I've ever made. (It is much easier and better than the recipe I found in Martha Stewart Living last Christmas!) I made two batches this evening for holiday gifts. Instead of using Almond Extract, which I didn't have on hand, I used vanilla extract and lemon extract. In the vanilla shortbread I also added cinnamon. After pulling them out of the oven, I rolled the lemon shorbread in sugar and the vanilla/cinnamon in a cinnamon-sugar mixture. They turned out perfectly flakey and absolutely delicious. Don't worry if the dough is a bit dry and crumbly. It still turns out well. Just keep working it with your hands. Thanks, Robin!!

—VailValleyCook

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Oct 06, 2005

I am blown away. I have had the hardest time finding a good shortbread recipe, and this one takes it. all I did was substitute vanilla for almond extract, and add 1/8 cup brown sugar. perfect, works in pan form, and rolled into tubes and cut into cookies. very versitile.

—willowwishfree

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Nutrition

Calories
191 kcal
10%

Carbohydrates
22.5 g
7%

Cholesterol
27 mg
9%

Fat
10.4 g
16%

Fiber
0.5 g
2%

Protein
1.9 g
4%

Sodium
73 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Almond Shortbread I

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 191
Calories from Fat: 94

% Daily Value *
Total Fat 10.4g 16 %
** Saturated Fat 6.5g 33 %
Cholesterol 27mg 9 %
Sodium 73mg 3 %
** Potassium 22mg < 1 %
Total Carbohydrates 22.5g 7 %
Dietary Fiber 0.5g 2 %
Protein 1.9g 4 %
Sugars 9.3g
** Vitamin A 6 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 8 %
** Thiamin 14 %
** Niacin 11 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.