Almond Shortbread Cookies

This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!

• Ready In: 24 mins
• Serves: 18
• Yields: 36-48 cookies

Ingredients

• 1 1⁄2 cups flour
• 1  cup butter, room temperature
• 1⁄4 teaspoon salt
• 1⁄2 cup sugar
• 1  cup  ground almonds (about 1/4 lb almonds with the skin on, Note, I chop mine into chunks first with a knife, then grind)
• 1  tablespoon  grated lemon zest (optional) or 1  tablespoon  grated orange zest (optional) or 1  tablespoon  grated lime zest (optional)
•  powdered sugar, for dusting

Directions

1. Preheat oven to 350°F.
2. Combine butter, salt and sugar in mixer with paddle attachment.
3. Add ground almonds and mix together.
4. Mix into firm dough and form into 1 ¼ inch ball.
5. Flatten with fingers.
6. Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
7. Cool on rack and dust with powdered sugar while still warm.