Easy Almond Shortbread Cookies
If you love to bake Christmas cookies, then you'll love this recipe with the best kept secret for how to make easy almond shortbread cookies.
Servings: 1 dozen
Equipment
- Stand mixer and paddle attachment
- Silicone pastry mat
- Rolling Pin
- Star cookie cutter
- Baking sheet
- Parchment paper
Ingredients
Cookies
- 1 cup unsalted butter (room temperature)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ¾ cup all-purpose flour
- ¼ cup almond flour
- ¼ cup almonds, chopped
- pinch of salt
Chocolate Drizzle
- 4 ounces chocolate candy wafers, melted
- ¼ cup almonds, chopped
Instructions
- Use a stand mixer with a paddle attachment to cream together the butter and powdered sugar until well mixed. Next, add in the vanilla and almond extract and stir until combined.
- Then, fold in the all-purpose flour, almond flour, and salt until just combined. Then gently stir in the chopped almonds.
- Carefully transfer the dough into an airtight food storage container and chill in the refrigerator for at least two hours.
- Once ready to bake, line a baking sheet with parchment paper. Then, roll out the dough on a lightly floured silicone baking mat until it is about 1/4 inch thick.
- Cut out the cookies with your cookie cutter and place them on the baking sheet about 1-2 inches apart.
- Place the baking sheet back in the fridge to chill the cookies for an additional 40 minutes.
- Then preheat your oven to 350℉. Once the cookies are chilled, place them in the oven and bake for 10-12 minutes, or until the edges start to turn a light brown.
- Remove from the oven and let the cookies cool for 3-5 minutes on the baking sheet before moving them to a rack to finish cooling.
- Once the cookies are completely cooled, dip them into the melted chocolate wafers. Place them back on the cooling rack and sprinkle with some chopped almonds. Let the chocolate firm up completely before storing the cookies.