Almond Shortbread Strips

"Adapted from "Shortbread for the Holidays", Good Food Magazine, December 1987. Shortbread began in Scotland four or five centuries ago as a buttery treat for New Year's Eve. The basic sturdy dough can be easily adapted to a variety of flavors and shapes, including the classic "petticoat tails", triangles with lacy trim. This recipe is about 30 minutes in the kitchen, yet seems like you took a lot more trouble."
 
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Ready In:
30mins
Ingredients:
7
Yields:
32 cookies
Serves:
32
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ingredients

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directions

  • Heat oven to 325 degrees.
  • Place all ingredients except almonds in mixer bowl; beat until dough is smooth, cleans side of bowl, and gathers into ball.
  • Lightly flour fingers and press dough evenly over bottom of unbuttered 9" square baking pan. Sprinkle almonds over top and press lightly into dough with palm of hand. Using sharp knife, score dough into 32 small rectangles (8 strips one way and 4 strips crosswise). Prick each rectangle twice with fork.
  • Bake until dough is barely colored and almonds are lightly toasted, about 20 minutes. Let cool 5 minutes in pan, then cut rectangles. Cool completely in baking pan. Store cookies in airtight container.

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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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