Melt-in-your-mouth almond shortbread cookies made with butter, flour, sugar, and pure almond extract.
Ingredients
- butter, room temperature: 1 cup
- white sugar: 0.5 cup (plus more as needed)
- almond extract: 2 tsp
- ½ cups sifted all-purpose flour: 2 piece
- granulated sugar for decoration: 0.33333 cup
Metric Conversion
Stages of cooking
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Beat butter, 1/2 cup sugar, and almond extract together in a large bowl with an electric mixer until light and fluffy. Stir in flour with a wooden spoon until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
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Preheat the oven to 300 degrees F (150 degrees C).
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Lightly sprinkle some white sugar on work surface; roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 ½-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
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Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. Sprinkle or roll cookies in granulated sugar while still warm, then cool completely on a wire rack. Store in an air-tight container.
