Holiday Almond Shortbread Cookies

Ingredients

Yield:

20 Cookies

• Cookie Dough

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 2 cups all-purpose flour
  • 3/4 cup sliced almonds, lightly toasted and ground

• Icing

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/8 teaspoon almond extract

Preparation

Difficulty:

Medium

Time:

1.5 Hours

Total Time:

2 Hours

1. 1. In a large mixing bowl, using mixer, beat butter, sugar, vanilla extract, salt until smooth and creamy
   2. With mixer on low speed, add flour with baking powder and mix until dough forms
   3. Using rubber spatula, mix in ground almonds
   4. Form dough into two square flat pieces. Wrap each piece in plastic wrap. Freeze squares for 20 minutes in freezer or two hours in refrigerator
   5. Preheat oven to 325. Using a rolling pin, flour lightly and roll out dough to ¼” thick. Cut desired shapes and let rest in refrigerator for 15 minutes. Place them on ungreased baking sheet one inch apart. Bake until edges are golden, about 12 minutes
   6. Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely
   7. For the icing, sift confectioners’ sugar and mix slowly with milk, corn syrup and almond extract
   8. Keep icing covered to avoid drying out
   9. Color icing with food coloring as desired