Back to Almond Shortbread Cutouts

Print Options


Card Sizes


Almond Shortbread Cutouts Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min./batch YIELD:18 servings


  • 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.

Nutritional Facts

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

Reviews for Almond Shortbread Cutouts

Sort By :

Average Rating
Kimberly Hines
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."

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."

Loading Image