Almond Shortbread

1. 1

   Place almonds in a food processor, process until finely ground. Set aside.

2. 2

   Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

3. 3

   Stir in almond extract.

4. 4

   Combine ground almonds, flour and salt; gradually add to butter mixture, beating at low speed until blended.

5. 5

   Roll dough to 1/2 inch thickness on a lightly floured surface.

6. 6

   Cut with a 2 1/2-inch round cutter or Christmas cookie cutter.

7. 7

   Place 2 inches apart on ungreased baking sheets.

8. 8

   Bake at 275 degrees for 45 minutes.

9. 9

   Cool 2 minutes on baking sheets.

10. 10

    Remove to wire racks to cool.

11. 11

    Yields 17 cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.