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Almond Shortbread I

"Melt-in-your-mouth shortbread."
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Ingredients

2 h 40 m servings 191 cals
Original recipe yields 18 servings (3 dozen)

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Directions

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  1. In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
  4. Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Footnotes

  • Editor's Note:
  • If you use unsalted butter, add 1/4 teaspoon salt to the recipe.

Nutrition Facts


Per Serving: 191 calories; 10.4 g fat; 22.5 g carbohydrates; 1.9 g protein; 27 mg cholesterol; 73 mg sodium. Full nutrition

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Reviews

Read all reviews 143
  1. 188 Ratings

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Most helpful positive review

I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a doub...

Most helpful critical review

These cookies didnt turn out as well as I thought they would. They didnt melt in the mouth, in fact the dough was rather dry using only the 1 cup of butter

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I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a doub...

Outstanding! This recipe is simple and classic. Instead of struggling with a wooden spoon, I just used my electric mixer to do it all. First I beat up the cold butter, sugar and extract, then...

This is a great shortbread cookie like I remember from Scotland. We make them and then sandwich them between almond frosting. Just make sure that the sugar and butter are very well blended beca...

I am currently going to culinary school and needed a recipe for shortbread for a tableside cooking practical. Not only was this shortbread easy to work with, I topped it with powdered almonds a...

Just made these, followed other suggestions & cut flour to two cups, rolled thin & cut with 2 1/2" decoritive cutter. Dipped 1/2 in melted milk chocolate. They are wonderful. Will be making a...

This recipe made the easiest and best shorbread I've ever made. (It is much easier and better than the recipe I found in Martha Stewart Living last Christmas!) I made two batches this evening fo...

I am blown away. I have had the hardest time finding a good shortbread recipe, and this one takes it. all I did was substitute vanilla for almond extract, and add 1/8 cup brown sugar. perfect, w...

Wonderful recipe. The only thing I did different was I rolled into logs and sliced after chilling as others had suggested. Perfect...thank you!!

These cookie are outstanding. After carefully reading the reviews, I solved the whole dilemna about too much flour-- I used my Kitchen Aid Standmixer. At first, the dough was very crumbly, but ...