Almond Shortbread Cutouts Recipe

5 2 2
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Almond Shortbread Cutouts Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup blanched almonds
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter (no substitutes)
  • 1 egg yolk
  • 2 teaspoons cold water
  • 1/4 teaspoon almond extract

Directions

In a food processor, combine flour, almonds, sugar and salt; process until almonds are finely ground. Cut butter into cubes; add to processor. Pulse on and off until mixture resembles coarse crumbs. Combine yolk, water and almond extract. With the processor running, gradually add yolk mixture; process until dough forms a ball. Wrap in plastic wrap an chill at least 30 minutes. On a lightly floured surface, roll out half of the dough to 1/4-in. thickness. Cut into desired shapes; placed on ungreased baking sheets. Repeat with remaining dough. Bake at 325° for 12-14 minutes or until edges are lightly browned. Cool 1 minute before removing to wire racks; cool completely. Yield: 3 dozen.
Originally published as Shortbread Cutouts in Country Woman Christmas 1996, p31

Nutritional Facts

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

  • 1 cup all-purpose flour
  • 1/2 cup blanched almonds
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter (no substitutes)
  • 1 egg yolk
  • 2 teaspoons cold water
  • 1/4 teaspoon almond extract
  1. In a food processor, combine flour, almonds, sugar and salt; process until almonds are finely ground. Cut butter into cubes; add to processor. Pulse on and off until mixture resembles coarse crumbs. Combine yolk, water and almond extract. With the processor running, gradually add yolk mixture; process until dough forms a ball. Wrap in plastic wrap an chill at least 30 minutes. On a lightly floured surface, roll out half of the dough to 1/4-in. thickness. Cut into desired shapes; placed on ungreased baking sheets. Repeat with remaining dough. Bake at 325° for 12-14 minutes or until edges are lightly browned. Cool 1 minute before removing to wire racks; cool completely. Yield: 3 dozen.
Originally published as Shortbread Cutouts in Country Woman Christmas 1996, p31

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Reviews forAlmond Shortbread Cutouts

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MY REVIEW
Kimberly Hines User ID: 1929928 231840
Reviewed Aug. 26, 2015

"My father loves shortbread so I went looking for a cutout cookie recipe. These are fantastic! I cut them with large cutters and probably too thick, so I don't get a full four dozen. Double the recipe. Stamped designs stay very well."

MY REVIEW
lightedway User ID: 4228023 46436
Reviewed May. 15, 2011

"This shortbread cookie recipe is far beyond most shortbreads in flavor. The rich buttery taste melts in your mouth with a hint of almond. I frost these with chocolate icing."

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