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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Almond Orange Shortbread Cookies Recipe

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This recipe for Almond Orange Shortbread Cookies is from Hannah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Almond extract, orange peel, almond slices
Directions:
Directions:
Ingredients



1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced almonds

Directions

Step 1

Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.


Step 2

Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.


Step 3

Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)


Step 4

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.
Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
15 mins.

 

 

 

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