Shortbread Cookies
Shortbread Cookies
Ingredients
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 1 cup (250 ml) ground almonds
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 3/4 cup (180 ml) unsalted butter, softened
- 1 cup (250 ml) icing sugar
- 1 tablespoon (15 ml) cold water
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1 ml) almond extract (optional)
Instructions
- In a bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.
- In another bowl, cream the butter with the sugar, water, vanilla, and almond extract using an electric mixer. At low speed or with a wooden spoon, stir in the dry ingredients.
- On a work surface, place dough on a sheet of aluminum foil and shape into a 5-cm (2-inch) in diameter cylinder. Close the cylinder, twisting the two ends of the foil. Refrigerate for about 3 hours or until the dough is very firm to the touch.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two baking sheets with parchment paper.
- Unwrap and place the cylinder on a work surface. Cut into 1-cm (1/2-inch) thick slices and place on the baking sheet.
- Bake, one sheet at a time, for about 13 minutes or until lightly golden brown. Cool on the baking sheet.
Shortbread Cookies