The Best Kept Secret To Make Easy Almond Shortbread Cookies

Learn the best kept secret for how to make almond shortbread cookies with this easy holiday recipe.

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Holiday Treat Exchange Blog Hop

It’s no secret that I have a BIG sweet tooth. So it should come as no surprise that baking cookies is one of my favorite holiday traditions. I love to spend time in the kitchen whipping up sweet treats. (And, of course, sampling them, too!)

Since last year’s Christmas cookie exchange was such a hit, why not do it again? Today I’m excited to team up with a few of my friends to bring you ten new recipes for some delicious Christmas treats.

To all of my readers, both old and new, thank you for stopping by. I know how precious your time is, and I’m so thankful that you can spend some of it here with me.

If you are visiting from KariAnne at Thistlewood Farms, welcome! KariAnne is such a light to many in the home decor blogging community. I’m thrilled she could join us.

And, last, but not least, a big thank you to my friend Aliya at Open Doors Open Hearts for all of the work she did behind the scenes to pull together this fun group of ladies.

Easy Almond Shortbread Cookies

Today, I’m sharing a recipe that is new to me, easy almond shortbread cookies. I’ve had these cookies many times before, but this was my first time making them. And although they do require a bit of patience, I can promise you that they were well worth the wait!

Ingredients for Easy Almond Shortbread Cookies

For the Cookies

• 1 cup unsalted butter, at room temperature
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 3/4 cup all-purpose flour
• 1/4 cup almond flour
• 1/4 cup almonds, chopped
• pinch of salt

For the Chocolate Drizzle

• 4 ounces chocolate wafers, melted
• 1/4 cup almonds, chopped

Baking Tools

• Stand mixer
• Silicone pastry mat
• Adjustable rolling pin
• Star cookie cutter (or cookie cutter in the shape of your choice)
• Baking sheet
• Parchment paper

The Best Kept Secret To Make Easy Almond Shortbread Cookies

So what is the best kept secret for how to make easy almond shortbread cookies? Well, there are two.

The first is almond flour. I substituted 1/4 cup of almond flour in place of regular all-purpose flour. Not only does it add a very mild sweet flavor to the recipe, but it also helps to extend the shelf life of the cookies by adding fat, which helps to retain moisture. Not that you need to worry too much about a long shelf life. This batch I baked was devoured in less than two days!

The second secret tip to make the best almond shortbread cookies is to chill the dough. This will help keep the cookies from spreading too much when they bake. (Because nobody likes a flat cookie!)

How To Prepare Your Cookies

Once all the ingredients are mixed, transfer your dough into an airtight storage container and chill it in the fridge for at least two hours. I recommend a stand mixer like this one to mix your cookie dough, but if you don’t have one, a hand mixer will work just fine.

Then, when you’re ready to bake the cookies, roll the dough out on a lightly floured silicone pastry mat. I received a silicone mat as a gift a few years ago, and I use it every chance I get. Not only is it easy to clean, but it helps to keep the mess off of my new kitchen counters!

To roll out my dough I used this adjustable rolling pin. It takes the guesswork out of the thickness of your dough and helps to make sure all of your cookies will be uniform.

When the dough is ready, use a cookie cutter to gently cut out your cookies and place them on a baking sheet lined with parchment paper. I used a star-shaped cookie cutter and made about a dozen large cookies.

In the end, after I cut out all of the stars, I had a bit of leftover dough. It wasn’t enough for the larger cookie cutter, so I used a smaller star shape to press out a handful of tiny cookies. Aren’t they cute? They’re the perfect bite-sized sweet treat.

Next, place the baking sheets in the fridge for an additional 40 minutes to make sure the dough is firm. Then put the cookies in the oven to bake at 350℉ for 10-12 minutes or just until the edges start to lightly brown.

When the cookies are done, let them cool completely before dipping in melted chocolate and sprinkling with chopped almonds.

How To Store Your Cookies

To keep your almond shortbread cookies fresh, place them in an airtight food container. The cookies can be stored on the counter for a week or in the fridge for ten days.

They can also be kept in the freezer for up to three months. Just let the cookies defrost and come back to room temperature before serving.

And what are cookies without hot cocoa? If you’re looking for another quick and easy holiday treat, be sure to check out my recipe for hot cocoa bombs.

More Holiday Sweet Treats

Next, stop by my friend Crissy’s kitchen at First Day of Home to get the recipe for her Pecan Sandies. I love anything with pecans in it and can’t wait to bake a batch of her cookies. Then be sure to check out all of the other treats prepared by my friends, linked below.

With love from my home to yours,

Christmas Treat Exchange

She Gave It A Go | A Blue Nest | The Tattered Pew| Cottage on Bunker Hill | Pasha is Home

Recipe for Easy Almond Shortbread Cookies

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