My grandmother’s almond shortbread cookies scream Christmas to me. They have everything you need in a holiday treat, the crispness of the sugar coating, the beautiful mint green color, and the delicious almond flavoring. The holidays are all about family and friends, so lucky for them these are apart of my cookie box this year.
Don’t these look amazing?
Start with two sticks unsalted butter in a mixing bowl, and cream.
Add 1/2 cup granulated sugar, 2 teaspoons almond extract and 6 drops green food coloring. You can use any color you would like or none at all its completely up to you. My grandmother always made these green, so of course I had to do the same.
Cream all the ingredients.
Add 2 1/2 cups sifted flour, and mix.
Separate the dough into two portions and chill in the refrigerator for two hours.
Once chilled pull, work and roll out one of the dough’s. I roll out my dough’s on a corian cutting board my dad made. It helps keep the dough nice and cool so you can work with it longer. Preheat your oven to 300 degrees F.
Take a round cookie cutter, and cut out some cookies at about 1/2 inch thick.
Once your cookies are cut out pat a little bit of granulated sugar on both sides of the cookie. Place the cookies on a non-greased cookie sheet. Next take the back of a wooden spoon (I used the handle of my wooden roller since I didn’t have a wooden spoon) and then place the cookies in the oven for about 25 minutes or until the cookies have a nice golden brown edge to them.
Let the cookies cool on a cooling rack before you put them away. I hope you enjoy this wonderful cookie recipe that’s been passed down for generations in my family. As always from my family to yours Happy Holidays!
1 cup unsalted butter
1/2 cup granulated sugar
2 teaspoons almond extract
6 drops green food coloring
2 1/2 cups flour, sifted
Sugar for coating
In a mixing bowl beat two sticks butter on medium speed. Once the butter is smooth place 1/2 cup granulated sugar, 2 teaspoons almond extract and 6 drops of green food coloring, and cream together. Sift enough flour to get 2 1/2 cups then place it in the mixer. Mix the flour in with the butter mixture. Divide the dough into two separate parts and refrigerate for two hours.
Preheat oven to 300 degrees F. With one of the portions of dough work and roll out flat to about 1/2 inch thick. Take a round cookie cutter and cut out the cookies. Pat granulated sugar on both sides of the cookies and place the cookies on a non-greased cookie sheet. With the handle of a wooden spoon lightly press an indent in the middle of the cookie. Bake for about 25 minutes or until the edges are golden brown. Cool completely on a wire rack before you store them.