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    Home » Recipes

    Almond Shortbread Cookies

    Updated: September 3, 2021 | Published on: December 22, 2015 - MollyLeave a Comment

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    Almond is my favorite flavor to bake with and these almond shortbread cookies are so good! The sweet nutty flavor adds a depth to any baked good and they're simple to make.6 almond shortbread cookies stacked

    I fell in love with almond extract when was younger when I first had almond cake. I was instantly addicted and have been ever since. I've attempted a number of recipes with almond. Including Macaroons. Which to this day has been one of the biggest baking fails we've ever attempted (aside from Gluten Free Gnocchi).

    almond shortbread dough on parchment paper

    But luckily, there have been way more triumphs than fails, like homemade almond angel food cake. And these almond shortbread cookies. I have a secret- out of all of the cookies I've made recently, these are my favorite!

    I typically have good will power while I'm mixing, stirring and baking my holiday treats. But I found myself craving a bite of these over and over! I was filling my tins to send off to friends and found myself slightly resentful that I wouldn't have any more for myself. Who am I? Clearly not someone with Christmas spirit.

    What's the difference between a sugar cookie and a shortbread cookie?

    The main difference between the two is the texture. Sugar cookies are lighter and work best for cutting and decorating. Shortbread cookies are crumbly, with a "short" texture. There are no leaveners in shortbread cookies, but sugar cookies use a leavener like baking powder.

    four almond shortbread cookies cooling on a baking sheet

     The best part of these is they are so simple to make. Few ingredients and a few uncomplicated steps and you've got these ready to serve.

    Do you have to chill the dough?

    One thing that is important to note before you begin is that this dough has to be chilled before you bake it. The dough has to be cold when you pop them in the oven or they will spread too thin. dipping an almond shortbread cookie into melted chocolate

    I whip up the dough, place it in the fridge for at least four hours, roll it into balls (nice and smooth) and then place them back in the fridge for about ten minutes to make sure they get nice and cold again after they've been warmed slightly. If you try to bake this dough and it's too warm they will spread all over the cookie sheet.melted chocolate on half of a shortbread cookie

    It's also important not to over bake these cookies. In fact, it would be much better if you under-baked them if anything.  They may look under-baked when you're pulling the baking sheet out of the oven, but they will turn a gorgeous golden color around the edges while they're cooling.

    More almond recipes: 

    • The best almond biscotti recipe
    • Vanilla almond granola
    • Almond flour banana bread

    How to make almond shortbread cookies

    Almond Shortbread Cookies

    Almond is my favorite flavor to bake with and these almond shortbread cookies are so good! The sweet nutty flavor adds a depth to any baked good and they're simple to make.
    3.70 from 40 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 24 cookies
    Calories: 111kcal
    Author: Molly
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    Ingredients

    • 3/4 cup unsalted butter softened
    • 2/3 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 2 cups all purpose flour
    • 4 ounces chocolate candy coating optional

    Instructions

    • Using a stand mixer or handheld mixer, beat the butter on high speed until creamy, about one minute. Add the sugar, vanilla and almond extracts and beat on medium until combined. Scrape down the sides and beat on high for one minute.
    • Turn the mixer off and add the flour into the wet ingredients. Turn the mixer on low and beat until a very soft dough is formed, about two minutes.
    • Cover with a lid or plastic wrap and place in the refrigerator for at least four hours or up to a couple of days.
    • When you're ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll the dough into about 1 tablespoon balls so they are nice and smooth. At this point, if the dough is too warm, place them on the baking sheets and put them back in the refrigerator for about ten minutes.
    • Bake the cookies in the oven for 10-11 minutes or until just slightly golden around the edges. If you want a flatter cookie, press down with a flat surface like bottom of a cup or measuring cup slightly. Allow to cool on the baking sheet for 5 minutes and transfer to a wire cooling rack.
    • If you wish to dip half of the cookies in chocolate, melt the chocolate in a medium bowl. Allow cookies to cool for at least 30 minutes before dipping. Dip the cookies in chocolate and allow to cool on parchment paper until the chocolate is hardened.

    Nutrition

    Serving: 1cookie | Calories: 111kcal | Carbohydrates: 13.6g | Protein: 1.1g | Fat: 5.9g | Cholesterol: 15.3mg | Sodium: 1.1mg | Fiber: 0.3g | Sugar: 5.6g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

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    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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