Best Almond Butter Shortbread Cookies Mandelmusslor Recipes
ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
ALMOND SHORTBREAD COOKIES (MANTECADITOS)
These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies - they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy!
Provided by Food Network
Categories dessert
Time 45m
Yield 3 1/3 dozen or 20 (2 cookie) servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
- 2. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.
- 3. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
ALMOND SHORTBREAD COOKIES
Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
- Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.
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Ingredients
To make almond butter shortbread cookies, you will need the following ingredients:- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup almond butter
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1/4 cup powdered sugar for dusting (optional)
Instructions
Here are the instructions to make almond butter shortbread cookies:- Cream the butter and granulated sugar in a mixing bowl until light and fluffy.
- Add the almond butter and mix until well combined.
- In a separate bowl, combine the flour and salt.
- Add the flour mixture into the wet ingredients a little at a time, mixing until a dough forms.
- Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (180°C).
- Remove the dough from the refrigerator and form into small balls, about 2 teaspoons each.
- Place the balls onto a parchment-lined baking sheet and flatten slightly with the back of a fork.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar (optional).
Variations
There are many variations to this classic almond butter shortbread cookie recipe. Here are a few ideas to try:- Add chopped almonds or almond extract to the dough for an extra nutty flavor.
- Roll the dough into logs and slice into rounds instead of forming into balls for a different shape.
- Dip the cooled cookies in melted chocolate for a decadent treat.
- Serve with a dollop of raspberry or apricot jam for added sweetness.