Almond Butter Shortbread Cookies

Yield: 1 serving ( Serving Size: 7 1/2 dozen )
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Inactive Prep:: 1 Hour


  • 8 ounce(s) natural skin-on almonds
  • 2 tablespoon(s) almond extract
  • 1 pound(s) butter
  • 1 1/4 cup(s) sugar
  • 1 large egg
  • 4 1/2 cup(s) flour sifted


  1. Preheat the oven to 375 degrees F. Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine. Cream together the butter and sugar in a large bowl, using an electric mixer on med-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff. Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10-12 minutes. Cool in the pans for about 10 minutes, and then gently remove from molds.
October 2013

This recipe is a personal recipe added by katiecrowe and has not been tested or endorsed by MyRecipes.

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