Almond Shortbread Cookies

Five ingredients stand between you and three dozen buttery, crumbly almond shortbread cookies. No eggs, no chilling, no fuss.

The cornstarch is the quiet hero here. Combined with flour and powdered sugar, it gives these cookies that signature shortbread crumble that dissolves on your tongue. A full cup of finely chopped almonds goes straight into the dough, so every bite has real nut flavor, not just a hint of almond extract.

The dough comes together with just a wooden spoon. It’s a soft, slightly sticky dough that you roll into small balls and press flat with a floured fork. Bake until the edges are just lightly browned, which is the critical cue. Overbake these and you lose that tender texture. Pull them when they look barely done and let them cool completely before storing.

These hold up beautifully in a tin, making them a go-to for holiday cookie boxes.

Kitchen Tips

• Soften the butter fully before mixing. Cold butter won’t blend smoothly and you’ll end up with lumpy dough.
• Flour your fork lightly between each cookie to prevent sticking.
• Wait until completely cool before storing or they’ll steam and soften each other.
• Finely chop the almonds rather than roughly chop for even distribution and a better texture.

Variations

• Lemon almond: Add 1 teaspoon of lemon zest to the dough for a bright citrus note.
• Dipped in chocolate: Once cooled, dip half of each cookie in melted dark chocolate and set on parchment.