Almond Shortbread Cookies
Yield
3 dozenPrep
5 minCook
25 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
cornstarch
|
|
| ½ | cup |
powdered sugar
|
|
| 1 | cup |
almonds
finely chopped |
*
|
| ¾ | cup |
butter
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
cornstarch
|
|
| 118 | ml |
powdered sugar
|
|
| 237 | ml |
almonds
finely chopped |
*
|
| 177 | ml |
butter
softened |
|
Directions
Combine flour, cornstarch, and powdered sugar; stir in almonds. Add butter; blend with a wooden spoon until a soft dough forms.
Shape dough into small balls. Place on ungreased cookie sheet; flatten each ball with lightly floured fork. Bake at 300℉ (150℃) for 20 to 25 minutes or until edges are only lightly browned. Cool before storing.
