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Almond Shortbread Cutout Cookies
Yield: 2 dozen
Almond shortbread cutout cookies are a great, easy cutout recipe. The buttery shortbread is flavored with vanilla and almond.
Equipment
- Electric hand mixer or stand mixer fitted with a paddle attachment
- Rolling pin/Cookie cutters
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups all-purpose flour
- royal icing click here for the recipe
- sprinkles for decorating
Instructions
- In a large mixing bowl with an electric hand mixer or a bowl of a stand mixer fitted with a paddle attachment, cream together butter and powdered sugar until smooth.
- Add in vanilla extract, almond extract, and salt. Mix until combined.
- Add in all-purpose flour. Mix on low speed. The dough will be very crumbly but continue to mix until it comes together.
- Form the dough into a disc and wrap in plastic wrap. Chill for approximately 30 minutes.
- Preheat oven to 350 degrees F and line a baking sheet pan with silicone baking mat or parchment paper.
- Use a rolling pin to roll the dough to about 1/4 inch thick on a floured surface. Cut out cookies with cookie cutter.
- Place cookies on prepared baking sheet pan. Bake for 10 minutes.
- Allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
- Decorate the cookies with royal icing and sprinkles if desired.
Notes
Almond shortbread cutout cookies can be stored in an airtight container at room temperature for up to 3-4 days.
Cookie baking time may vary (+ or - a minute or two) depending upon the size of the cookie cutters used.
Ice the cookies with Royal Icing and add sprinkles! Be creative!
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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