Shortbread Cut-Out Cookies
- 2 cups unsalted butter
- 1 cup sugar
- 1 teaspoon almond extract
- dash of salt
- 4 cups all-purpose flour
- 1 cup finely chopped almonds
- 1 cup powdered sugar
Preheat oven to 325°, beat sugar and butter until fluffy. Add almond extract and a dash of salt. Beat well. Add flour and stir until well-mixed. Stir in almonds. Roll out on a floured board to 1/4″ thickness. Cut with any cookie cutter.
Place cookies on an ungreased cookie sheet. Bake for 15-20 minutes. Cookies should not brown. Cool on a wire rack.
Add food coloring to tint. For a fall cookie we tinted orange and cut out into pumpkins!
This wonderful recipe is from A Year of Teas by Shelley and Bruce Richardson.
