Almond Shortbread Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8
- pinch of salt
- 1 tablespoon cornstarch
- 3/4 cup all purpose flour
- 3/4 teaspoon vanilla extract
- 1/4 cup (packed) golden brown sugar
- Carbohydrate 17 g(6%)
- Cholesterol 23 mg(8%)
- Fat 11 g(16%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 6 g(28%)
- Sodium 40 mg(2%)
- Calories 171
Preparation Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes. Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan. (Can be prepared 1 day ahead. Cover; store at room temperature.)
Preparation Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes. Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan. (Can be prepared 1 day ahead. Cover; store at room temperature.)
