Almond Shortbread Cookies

Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.

TOTAL TIME: 1 hr 25 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 15 min
 
YIELD: 30 cookies
LEVEL: Easy

ingredients

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Directions

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.

Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

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  • on December 25, 2012

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    Great recipe. I used orange zest in place of lemon (because that's what I had on hand, 1/4 t almond extract, and a dash of salt. Next time I'll use a smidgen more extract, but I was otherwise very pleased with the way they turned out.

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  • on February 11, 2012

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    Excellent recipe.. However on my 2nd batch made some alterations which took me 22 minutes at 350 degrees in a gas oven. Added 1/8 tsp of salt, 1/4 tbs of mixed essence and used slivered almonds, and 1/2 cup of brown sugar instead.

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  • on November 07, 2011

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    Scrumptious! Needs about 1/4 tsp salt. I ground my almonds so some were very fine and other pieces a bit larger.

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