Inspired by: James Beard's American Cookery
Ingredients:
2 cups butter
½ cup ground almonds
1 cup powdered or granulated sugar
4 cups sifted all-purpose flour
Cream the butter until almost like whipped cream. Gradually cream in the sugar and continue beating until very light. Stir in the flour, then turn onto a lightly floured board or counter. Knead the mixture until it is very smooth. Traditionally this is pressed into shallow pie pans, the dough being about ½ inch thick. The edges are fluted as on a pie crust, and serving portions are stippled across the dough with a fork so that the shortbread can be broken easily into small pieces.
Preheat the Oven 350 degrees:
The length of time will depend upon the thickness of the dough and the size of the pan used. Allow to become golden on the edges and slightly golden in the middle.
This is a delicious cookie for coffee or tea.
Enjoy with Love,
Catherine
xo
0
Dwacon® says
Drool !!!
Curt says
Sounds great. I haven't had shortbread in a while.
purabi naha says
this is really nice!! You are a master in cookie-making, lots to learn from you, Catherine!
Claudia says
Love the almond in this - they look perfect. Something I have yet to master! (All in good time, right?)
Shaheen says
I live in Scotland and often eat the plain buttery version, but your almondy version has surely encouraged me to look outside of the box so to speak.
Inspired by eRecipeCards says
Catherine, these look delicious. My shortbread always comes out too dry...crumbs everywhere. Need to try your recipe
Ana Rita says
I would probably eat a bunch of them...I love anything that goes with almonds -....
Kisses,
Rita
Gina Alfani says
One of my favorites that I didn't have a recipe for 🙂 Thanks for sharing!
Have a wonderful day Catherine 🙂
Sandra says
Oh Catherine, your cookies look so delicious! Great recipe!!!
Aarthi says
This looks too good....Yummy one...Thanks for the recipe