A yummy almond shortbread cookie recipe that will not spread so your cookies will maintain their shape.
If you allow the icing to set up firmly, you can stack these cookies in a container.
3 cups unbleached all-purpose flour
2 tsp baking powder
1 cup salted butter, cold and cut into chunks
1 cup sugar
1 egg
¾ tsp pure almond extract
½ tsp pure vanilla extract
- Position rack in center of oven, preheat to 350 degrees.
- In a medium bowl, whisk together flour and baking powder, set aside.
- In a large bowl, cream together butter and sugar until combined and fluffy. Beat in egg and extracts, mix until combined.
- Add flour mixture in 3 parts; the dough will look very thick and crumbly.
- Roll out dough on a floured surface, cut out cookies and place on baking sheet. Place cookie sheet in freezer for 10 minutes. Freezing cookies will help keep them from spreading.
- After freezing, immediately bake cookies on center rack of oven 9-12 minutes, or until they appear done in the center. The baked cookies will not change much in color.
- Allow cookies to cool on cookie sheet for 2 minutes then transfer to a rack to completely cool. (Do not ice cookies while they are warm)
Icing:
½ cup powdered sugar
2 T butter
1 tsp almond or vanilla extract
1 T milk
- Combine in a bowl until well blended. Separate into smaller bowls to make different colors, thin to desired consistency.
- Pipe outlines of different colored areas and then fill in. Let dry a bit in between different colors.