Shortbread Cookies

Shortbread Cookies


How to Prepare

   High quality, high fat butter (3 sticks –         cubed)

   Pastry flour (3 cups)

   Powdered sugar (1 cup)

   Ground almonds (2/3 cups – raw)

   Almond extract (1 tsp.)

   Vanilla extract (1 tsp.)

   Salt (½ tsp.)

   Semi-sweet chocolate (flaked) (for               dipping if desired)










  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, add the butter and the sugar.
  3. Slowly mix the butter and sugar until they are creamed together.
  4. Add in the salt, almond extract and the vanilla extract. 
  5. Turn the mixer up 1 speed and scrape the sides as necessary.
  6. Slowly add in the flour. 
  7. Once all of the flour is added, turn the speed up and add in the almonds. 
  8. Once all of the ingredients are fully incorporated, turn the mixer off and remove the dough. 
  9. Wrap in plastic wrap and let it rest for 30 minutes in the refrigerator.
  10. Once the dough has rested, remove from the refrigerator and place on a lightly floured surface.
  11. Roll out the dough to ¼ – ½ inch thick.
  12. Cut out the shapes using cookie cutters of your choice.
  13. Line a cookie sheet with parchment paper and evenly place the dough on the cookie sheets.
  14. Place the sheets on the middle rack for 10 – 15 minutes. 
  15. Remove from the oven and cool. 
  16. If you desire to dip the cookies in chocolate, melt the flaked semi-sweet chocolate over a double boiler. Enjoy!