Recipe courtesy of Kelsey Nixon
Total:
2 hr 20 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr
Yield:
About 90 cookies (7 1/2 dozen) (depends on mold used)
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F.

Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine.

Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.

Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds.

IDEAS YOU'LL LOVE

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Coconut Lime Butter Cookies

Recipe courtesy of Ree Drummond

Daisy Shortbread Cookies

Recipe courtesy of Ina Garten

Shortbread Cookies

Recipe courtesy of Ina Garten

Peanut Butter Cookies

Recipe courtesy of Nancy Fuller

Cinnamon Cookies

Recipe courtesy of Trisha Yearwood

Marmalade Butter

Recipe courtesy of Ina Garten

Peanut Butter Balls

Recipe courtesy of Gale Gand

Peanut Butter Mousse

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking