Almond Shortbread Tea Cookies

110

193

By Jessica Segarra

Prep Time:

10m

Bake/Cook Time:

12m

Yield:

24 cookies

Great for tea parties and baby showers, these Almond Shortbread Tea Cookies are soft shortbread cookies filled with almonds and tossed in powdered sugar. Serve alongside a cup of hot tea, make a batch to give as a gift, or make them the centerpiece of your cookie tray. Almond Shortbread Tea Cookies ship well making them a good idea for a cookie tin.

Rate it yourself

Products Used

1 lb. Confectioners Powdered Sugar Box

Ingredients

2 cups all-purpose flour*
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter softened
1 cup, divided Dixie Crystals Confectioners Powdered Sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/3 cup finely chopped almonds

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
In a small bowl, whisk together flour, cornstarch, and salt. Set aside.
Beat butter, powdered sugar, vanilla extract, and almond extract for about 2 minutes, until light and fluffy.
Add flour mixture and beat until well combined. Fold in almonds.
Roll 1 tablespoon of dough into small circles and place on prepared baking sheet, leaving a little space for minimal spreading.
Bake for 12 minutes. The cookies will not look browned or cooked, but they are. Remove from oven and let cookies rest on baking sheet for 5 minutes.
Fill a bowl or a paper bag with remaining 1/2 cup powdered sugar. Toss cookies in powdered sugar while still warm. Serve fresh or store in an airtight container for up to 7 days.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

Rate & Review