Almond shortbreads are a classic around my place. One of my friends makes these for some parties we have and I asked him for the recipe. It’s really delicious and it can be your new favorite cookie!
Preparation Time: 15 mins
Cook: 25 mins
Additional: 2 hrs
- 1 cup butter, room temperature
- ½ cup white sugar
- 2 teaspoons almond extract
- 2 ½ cups sifted all-purpose flour
- ⅓ cup granulated sugar for decoration
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
Preheat the oven to 300 degrees F (150 degrees C).
On a lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on an ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
Bake in a preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.