Almond Shortbread Cookies
Almond Shortbread Cookies are such a versatile holiday (or anytime) cookie. Similar to a sugar cut-out cookie, but with crushed almonds and almond extract. I LOVE almond flavor anything!
A few weeks ago when I went Small Business Saturday shopping, I picked up a textured rolling pin from The Abundant Kitchen. I used that to make the fun design imprinted on the cookies. Once you roll out the dough with a regular rolling pin, just roll over with the textured one, then use cookie cutters!
They’re delicious as is, especially if you’re an almond flavor lover. They’re light, not overly sweet, and have delicious almond flavor. If you wanted to add a bit of color, you could add sprinkles before baking. Other tasty variations would be to frost and then decorate, or dip/drizzle in almond bark or chocolate. No wrong way!
They also freeze well if you’re making in advance. Then you could just pop out of the freezer for decorating at a later date! Perfect for packaging up in goodie bags for friends and family.
Enjoy your holiday baking time with these Almond Shortbread Cookies! Here are a few other tasty holiday treats:
Soft Molasses Cookies with Cinnamon Cream Cheese Frosting
Biscoff Chocolate Ganache Cookies (no baking required!)
Almond Shortbread Cookies
A classic cookie that can be transformed into many tasty treats!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almonds
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup cold butter cubed
- 1 large egg yolk
- 1/4 tsp almond extract
- 2 tsp cold water
Instructions
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Combine the flour, almonds, sugar, and salt in a food processor. Process until almonds are finely ground. Add in cold butter cubes, and pulse until mixture becomes course crumbs.
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In a small dish, combine the egg yolk, almond extract, and water. Drizzle into the flour mixture while processing. Process until the dough forms a ball. Wrap dough in plastic wrap and chill for about 30 minutes.
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Preheat oven to 325 degrees.
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Lightly flour a work surface such as a large cutting board or clean counter. Roll half of the dough out to a 1/4-inch thickness. Use desired cut-out shapes, and place cut-outs onto a baking sheet. Repeat until all the dough is used.
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Bake for 12-13 minutes or until edges just start to brown. Cool for 1 minute before removing cookies to a wire rack. Cool completely, decorate as desired. Frosting, dipped in chocolate, sprinkles, etc.
Recipe Notes
I used a fun imprinted rolling pin after I initially rolled out the dough. This created a design on each cookie.
These would be really good with frosting or dipped in chocolate or almond bark!
