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Ricardo’s Shortbread Cookies

Ricardo's Shortbread Cookies
PREP TIME
20 min
COOK TIME
12 min
YIELDS
40 servings

A classic recipe for a buttery, holiday-favourite cookie. 

Courtesy of RICARDO Magazine

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Ingredients

1 ½
cups unbleached all-purpose flour
1
cup ground almonds
1
tsp baking powder
¼
tsp salt
¾
cup unsalted butter, softened
1
cup icing sugar
1
Tbsp cold water
1
tsp vanilla extract
¼
tsp almond extract (optional)
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Directions

Step 1

In a bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.

Step 2

In another bowl, cream the butter with the sugar, water, vanilla, and almond extract using an electric mixer. At low speed or with a wooden spoon, stir in the dry ingredients.

Step 3

On a work surface, place dough on a sheet of aluminum foil and shape into a 5-cm (2-inch) in diameter cylinder. Close the cylinder, twisting the two ends of the foil. Refrigerate for about 3 hours or until the dough is very firm to the touch.

Step 4

With the rack in the middle position, preheat the oven to 375 °F. Line two baking sheets with parchment paper.

Step 5

Unwrap and place the cylinder on a work surface. Cut into 1-cm (1/2-inch) thick slices and place on the baking sheet.

Step 6

Bake, one sheet at a time, for about 13 minutes or until lightly golden brown. Cool on the baking sheet.

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