Almond Shortbread Shamrock Cookies Recipes

ALMOND SHORTBREAD COOKIES

Almond Shortbread Cookies image

This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!

Provided by Jan Marie

Categories Dessert

Time 24m

Yield 36-48 cookies, 18 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
1 cup butter, room temperature
1/4 teaspoon salt
1/2 cup sugar
1 cup ground almonds (about 1/4 lb almonds with the skin on, Note, I chop mine into chunks first with a knife, then grind)
1 tablespoon grated orange zest (optional) or 1 tablespoon grated lime zest (optional)
powdered sugar, for dusting

Steps:

Preheat oven to 350°F.
Combine butter, salt and sugar in mixer with paddle attachment.
Add ground almonds and mix together.
Mix into firm dough and form into 1 ¼ inch ball.
Flatten with fingers.
Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
Cool on rack and dust with powdered sugar while still warm.

ALMOND SHORTBREAD I

Almond Shortbread I image

Melt-in-your-mouth shortbread.

Provided by Robin J.

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 5

Ingredients

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

Steps:

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 oven to 300 degrees F (150 degrees C).
On 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 ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
Bake in 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.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g

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