Almond Shortbread II Recipe

Ingredients
<br>- 1 ⅛ cups butter
<br>- 1 cup confectioners' sugar
<br>- 1 cup cornstarch
<br>- 1 cup all-purpose flour
<br>- ½ teaspoon ground nutmeg
<br>- ½ cup almond meal
<br>- 20  almonds
<br><p></p>Directions
<br>step 1: In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
<br>step 3: Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
<br>step 4: Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.
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Ingredients
- 1 ⅛ cups butter
- 1 cup confectioners' sugar
- 1 cup cornstarch
- 1 cup all-purpose flour
- ½ teaspoon ground nutmeg
- ½ cup almond meal
- 20 almonds

Directions
step 1: In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
step 2: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
step 3: Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
step 4: Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

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