Prep 20 mins
Cook 40 mins
I thought I was in heaven when I bit into one of these melt-in-your-mouth shortbread cookies. Thanks to Chef Romina Rasmussen of Les Madeleines Bakery in Salt Lake City for sharing the recipe.
- 1 cup finely chopped almonds
- 1 1⁄2 cups butter, softened
- 3⁄4 cup powdered sugar, plus
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
- 2 1⁄8 cups all-purpose flour
- 1 cup cornstarch
- 1⁄2 teaspoon salt
- jam or fruit preserves
- Lightly toast then cool nuts; chop until very fine and set aside ~ If using a food processor for chopping, allow nuts to cool very thoroughly before chopping them in order to avoid turning them into a paste.
- Cream butter and sugar for 3-4 minutes in a stand mixer fitted with paddle attachment until extra light-colored and fluffy; stir in vanilla.
- Whisk together dry ingredients; add gradually to butter mixture, stirring just until (do not overmix) dough comes together; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets; indent the top of each ball of dough with your fingertip or with the dampened end of a wooden spoon.
- Bake at 325° for 10-12 minutes or just until the cookies start to turn light golden-brown at the edges; remove from oven and sprinkle lightly with powdered sugar; fill each indentation with a bit of jam or fruit preserves ~ I like to use red raspberry preserves.
- NOTES: Yield becomes 60 cookies when dough is formed into 1" dough balls. And any type of toasted and chopped nuts may be substituted for the almonds.
These really do melt in your mouth. I halved the recipe with no problems. For something a little bit different, I used some homemade lime jelly. They turned out really well, thanks!
I made these for christmas last year and my husband just requested them again. They are very good.
Delicious! DH is a huge fan of shortbreads and these are deceivingly light despite the fat from the butter and the nuts. Mine didn't come out as beautiful as Deb's photo but I had just a little extra ground nuts and I went ahead and used them... the higher fat content from the nuts may be the reason why they spread out a little. We made a half-batch and that's plenty. This will be a fun recipe to play with different jams and nuts. Thanks for posting!