Almond Shortbread Cookies
Makes 24 cookies
1 1/2 sticks unsalted butter at room temperature
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 extra large egg at room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup sliced almonds
Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer on to medium and whip for one minute. Turn the mixer off and add the flour, baking powder and kosher salt. Turn the mixer on low to combine the ingredients, scraping down the sides of the bowl with a rubber spatula if necessary then add the egg, almond, and vanilla extracts and mix until the dough begins to pull together. Turn off the mixer then add the almonds and mix until just combined.Remove the bowl, and mix in any ingredients at the bottom of the bowl that weren’t combined.
Roll the dough into a 12” log, wrap with plastic wrap and refrigerate for at least 20 minutes.
Meanwhile, preheat the oven to 325 degrees F and line two half-sheet baking sheets with parchment paper.
Remove the dough from the refrigerator and slice into 24 equal cookies. Place on the parchment lined baking sheets and bake for 20 minutes, rotating the sheets halfway through baking. Remove and allow to cool before serving.
Note: If you want to freeze these to bake at a later date, you can do so by laying them in a single layer on a sheet pan and covering with plastic wrap then freezing until hard. Once frozen, transfer to a ziplock bag and store in the freezer until you’re ready to bake them. Prior to baking, allow to thaw in the fridge then bake as instructed above.