Ingredients Jump to Instructions ↓

  1. 1 cup (2 sticks) unsalted butter , softened

  2. 2/3 cup sugar

  3. 1 teaspoon almond extract

  4. 2 cups all-purpose flour , sifted

  5. 1 large egg yolk

Instructions Jump to Ingredients ↑

  1. TO MAKE THE DOUGH: In a mixing bowl, cream the butter with the paddle attachment of a standing mixer or with a hand-held beater, until light and fluffy, 1 to 2 minutes. Add the sugar and almond extract; continue to beat for 2 to 3 minutes more. Fold the sifted flour into the butter, then add the egg yolk and mix just enough to make a smooth cookie dough. Don't overmix or the shortbread will be tough. Line a baking sheet with parchment or sprinkle the sheet with flour. TO FORM THE COOKIES: Divide the dough into 2 equal pieces. Lightly flour a clean work space and roll one piece into an 8-inch disk. Use a 2-to 3-inch fluted cookie cutter, and cut out the center of the disk. Transfer that single cookie to the baking sheet. Give the remaining circular ring a ruffled edge, by crimping the outer edge with your fingertips. Cut the ring across into 8 equal-size pieces. Transfer the cookies to a baking sheet. Repeat with the rest of the dough. Refrigerate the cookies for 1 hour before baking. Preheat the oven to 325 degrees F. Bake the cookies for 20 to 25 minutes, until they're light brown at the edges. Cool on a rack before serving.


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