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Almond Shortbread Cookies

A classic cookie that can be transformed into many tasty treats!

Course Dessert, Snack
Prep Time 25 minutes
Cook Time 15 minutes
Chill time 30 minutes
Total Time 1 hour 10 minutes
Servings 3 dozen
Author Adapted from Taste of Home


  • 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


  1. 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.

  2. 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.

  3. Preheat oven to 325 degrees.

  4. 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.

  5. 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!