Shortbread Pans

Almond Shortbread

by Lucy Natkiel

These are delicate, elegant cookies, perfect for special celebrations.

1/2 cup butter, at room temperature
1/3 cup powdered sugar
1/2 teaspoon almond extract
1/4 cup blanched almonds
1 cup less 2 Tablespoons unsifted all purpose flour

Place the almonds and 1/2 cup of the flour into a food processor fitted with the steel blade. Grind the nuts to a fine meal, using off and on pulses. Add the rest of the flour and pulse to mix.

In a separate bowl, cream the butter. Cream in the powdered sugar and the almond extract. Now, work in the flour-nut mixture. Knead the dough on a very lightly floured surface until it is nice and smooth.

Proceed as directed on the "Shortbread Hints" web page.

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