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Almond Shortbread I 17

Almond Shortbread I

"Melt-in-your-mouth shortbread."
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servings 191 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. 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.
  2. Preheat oven 300 degrees F (150 degrees C).
  3. 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.
  4. 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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Read all reviews 139
  1. 184 Ratings

Most helpful positive review

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 doub...

Most helpful critical review

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

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Most positive
Least positive

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 doub...

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...

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 beca...

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 a...

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 a...

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 fo...

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, w...

Wonderful recipe. The only thing I did different was I rolled into logs and sliced after chilling as others had suggested. Perfect...thank you!!

These cookie are outstanding. After carefully reading the reviews, I solved the whole dilemna about too much flour-- I used my Kitchen Aid Standmixer. At first, the dough was very crumbly, but ...

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