Almond-Orange Shortbread

Recipe by Caroline Cooks
READY IN: 1hr 35mins
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
  • With mixer on low speed, add flour and orange zest; mixt until dough forms.
  • With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
  • Cut piece of waxed paper--12" X 6".
  • Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap.
  • Freeze until firm, at least 1 hour and up to 3 months.
  • (If freezing longer than one day, wrap log again in double layers of plastic film.
  • Preheat oven to 325 degrees F.
  • Remove dough from freezer.
  • With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
  • Bake until edges just begin to turn golden, about 20 minutes.
  • DO NOT OVERBAKE.
  • Cool 5 minutes on sheet; transfer to a rack to cool completely.
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