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Non-alcoholic

Almond Shortbread Cookies

Ingredients:

1/2 cup unsalted butter, room temperature
1/4 cup sugar
1/2 t. pure vanilla extract
2/3 cup AP flour
1/3 cup almond flour
2 T.  rice flour or cornstarch
1/8 t. salt

Method:

  1. Preheat oven to 300 degrees F. 
  2. In the bowl of your electric mixer cream the butter and sugar until smooth. ¬† Beat in the vanilla extract. 
  3. In a separate bowl whisk together the flours and salt. 
  4. Add this mixture to the butter and sugar mixture and beat just until incorporated.
  5. Press the shortbread dough evenly into the tart pan.  Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up.  Using a sharp knife, score the top of shortbread into 12 even pieces. 
  6. Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
  7. Place in preheated oven and bake until it is nicely browned (biscuit color), about 45-55 minutes.  
  8. Transfer shortbread to rack and cool for five minutes before removing from tart pan.    
  9. Place the shortbread round on a cutting board and cut into 12 wedges.  Cool completely on a wire rack.