Nutty Shortbread Cookies Recipe

Be the first to write a review

Rate recipe

My husband and I like the buttery flavor of shortbread cookies and have tweaked recipes through the years to come up with this mouthwatering version.—Angela Garcia, Oshkosh, Wisconsin

This recipe is:

Diabetic Friendly

[X]

Rate Nutty Shortbread Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Nutty Shortbread Cookies Recipe

Prep: 25 min. Bake: 30 min./batch + cooling

Yield: 30 Servings

25 30 55

Ingredients

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 cup ground almonds
1/2 teaspoon salt
1 cup cold butter
1/2 teaspoon almond extract or 1 teaspoon hazelnut liqueur
30 red and/or green candied cherries

Directions

In a large bowl, combine the flour, confectioners' sugar, almonds and salt; cut in butter until mixture resembles coarse crumbs. Stir in extract. Knead dough until smooth, about 6-10 times.
Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, carefully make an indentation in the center of each. Fill each with a candied cherry.
Bake at 300° for 30-35 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts 1 cookie equals 110 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 87 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Nutty Shortbread Cookies in Taste of Home Christmas Annual Annual 2010, p151

Grinding Nuts

A food processor can make short work of grinding nuts, but if you're not careful you can end up with nut butter instead of ground nuts. To avoid this, toss the nuts with 1 to 2 tablespoons of flour from the recipe. This will absorb some of the nut oil and help keep the nuts moving freely in the processor. Also, pulse the processor on and off to help prevent overprocessing.