Almond Shortbread Cookies

Almond Shortbread Cookies! For the holidays or "just because." Made with a mix of almond flour and regular flour, and topped with sliced almonds for even more almond flavor.

There can never be too many recipes for shortbread, whether for holiday baking or “just because” baking. That “just because” moment could be a for teatime treat, a gift for a friend, or to finish a dinner party.

I like the simplicity of mixing the dough in a bowl by hand for some unplugged time in the kitchen. All you really need to do is press it into a pie or tart pan, chill it, and bake it. You could even let it chill (covered) overnight, or longer, before baking – something I often do during the holidays when I’m making lots of cookies.

INGREDIENTS
Butter, for the baking pan

• 1 stick (4 ounces, 8 tablespoons) unsalted butter, cut into 1-inch slices, at room temperature
• 3/4 cup (148g) sugar
• 1 cup (120g) flour
• 1/2 cup (56g) cornstarch
• 1/2 cup (48g) almond flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 1/3 cup sliced almonds
• Powdered sugar (for sprinkling)

METHODHIDE PHOTOS

1. Preheat the oven to 350ºF. Generously butter a 9-inch pie pan, or a tart pan with a removable rim.
2. Mix the dough: In a large bowl, use a wooden spoon to stir the butter and sugar until creamy.
3. Stir in the flour, cornstarch, almond flour and salt. Mix until combined. Stir in the vanilla and milk. Knead with your hands if necessary; the dough will come together in big clumps.
4. ..............................

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