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Almond Shortbread Cutouts

 Almond Shortbread Cutouts
Almonds give these cookies a special flavor. Use your favorite cookie cutters to make different shapes, then let the kids have a hand in adding the finishing touches. Carole Vogel, Allison Park, Pennsylvania
18 ServingsPrep: 25 min. + chilling Bake: 15 min./batch


  • 1 cup all-purpose flour
  • 1/2 cup blanched almonds
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 egg yolk
  • 2 teaspoons cold water
  • 1/4 teaspoon McCormick® Pure Almond Extract


  • In a food processor, combine the flour, almonds, sugar and salt;
  • cover and process until almonds are finely ground. Cut butter into
  • cubes; add to processor. Pulse on and off until mixture resembles
  • coarse crumbs.
  • Combine the yolk, water and almond extract. While processing,
  • gradually add yolk mixture; process until dough forms a ball. Wrap
  • in plastic wrap and refrigerate for at least 30 minutes.
  • On a lightly floured surface, roll out half of the dough to 1/4-in.
  • thickness. Cut into desired shapes with floured cookie cutters.
  • Place 1 in. apart on ungreased baking sheets. Repeat with remaining
  • dough.
  • Bake at 325° for 12-14 minutes or until edges are lightly
  • browned. Cool for 1 minute before removing from pans to wire racks
  • to cool completely. Yield: 3 dozen.

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Almond Shortbread Cutouts (continued)

Nutritional Facts: 1 serving (2 each) equals 108 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 86 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein.