Shortbread cookies are always great to have around. Just sweet enough to have for dessert or a snack and not feel too guilty. This shortbread recipe i have made several times and i use 1/2 of he sugar that was originally asked for and also to make it more interesting and give it more texture i add almond meal which gives it a great flavor and texture. If these are not sweet enough, you can always dip them in chocolate.
Today I also have some exciting news to share —– I am pregnant and having a GIRL! It is my first so I am very excited. The due date is in February 2012. I have been feeling great, no nausea at all and now in the second trimester i have my energy back so things are just great. Will keep you up to date as things progress, just very excited to share this news with you.
Adapted from: Ina Garten
Yields: 20 cookies | Prep Time: 15 min | Cook Time: 30 minutes
¾ pound unsalted butter, at room temperature
½ cup sugar, plus extra for sprinkling
1 tsp pure vanilla extract
1 1/2 cups almond meal
2 cups all-purpose flour
¼ tsp salt
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1/2 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour; almond meal and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
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