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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!
![](https://waystomyheart.com/wp-content/uploads/2020/12/ways-to-my-heart-almond-shortbread-cookies.jpg)
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!
![](https://waystomyheart.com/wp-content/uploads/2020/12/ways-to-my-heart-almond-shortbread-cookies5.jpg)
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!
![](https://waystomyheart.com/wp-content/uploads/2020/12/ways-to-my-heart-almond-shortbread-cookies4.jpg)
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.
![](https://waystomyheart.com/wp-content/uploads/2020/12/ways-to-my-heart-almond-shortbread-cookies8.jpg)
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!)
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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!