Ingredients
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1 cup Unsalted Butter
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½ cup confectioner’s Sugar
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1 tsp Vanilla Extract
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2 cups all-purpose Flour
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¾ tsp Salt
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½ cup sliced Almonds
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½ Tbsp ground Cinnamon
Directions
This shortbread recipe is so delicately sweet with the perfect touch of salt. If you’re looking for a bit of a change from sugar cookies, try this recipe out! These cookies are cute enough for a birthday party, yet elegant enough as a seaside wedding favor.
Steps
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1
Done
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Beat the butter with an electric mixer until pale and fluffy. Add the confectioner’s sugar and beat for 2 minutes, until well combined. Add the vanilla and combine. In a separate bowl, combine the flour and salt, then add to the butter mixture. Mix until the dough sticks together when pinched. |
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2
Done
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Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour. |
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3
Done
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Preheat oven to 325°F. Prepare a baking sheet lined with parchment paper. |
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4
Done
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Roll the dough out on a floured surface to ¼-inch-thick. Use a circle-shaped cookie cutter to cut out rounds and place onto your prepared baking sheet. Press 5 almonds onto each cookie in the shape of a flower. |
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5
Done
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Place the cinnamon in a mesh sieve and lightly dust over the cookies. |
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6
Done
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Refrigerate the cookies until firm, about 30 minutes. Bake for 13 to 15 minutes. Cool on the pan for 10 minutes, then transfer to a wire rack and cool completely. Enjoy! |
