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Almond Shortbread Cutouts

Almonds give these cookies a special flavor. Use your favorite cookie cutters to make different shapes, then let the kids have a hand in adding the finishing touches. Carole Vogel, Allison Park, Pennsylvania
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min./batch
  • Makes
    3 dozen

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup blanched almonds
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 large egg yolk
  • 2 teaspoons cold water
  • 1/4 teaspoon almond extract

Directions

  • In a food processor, combine the flour, almonds, sugar and salt; cover and process until almonds are finely ground. Cut butter into cubes; add to processor. Pulse on and off until mixture resembles coarse crumbs.
  • Combine the yolk, water and almond extract. While processing, gradually add yolk mixture; process until dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
  • On a lightly floured surface, roll out half of the dough to 1/4-in. thickness. Cut into desired shapes with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough.
  • Bake at 325° for 12-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
Nutrition Facts
2 each: 108 calories, 7g fat (3g saturated fat), 25mg cholesterol, 86mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 2g protein.

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