Tuesday, March 12, 2013

More Cookies??? YES! Swirled Almond Shortbread Cookies

I know what you are thinking... Has this woman gone completely Cookie Crazy? Is this all she does? Ha Ha. Actually I am not a huge cookie fan but the family has been loving my cookie adventures  and it's been fun breaking out the old recipes. Also Big A loves helping and has become a master at using the mixer and actually is becoming a big helper.

This one is a fun one that is SO yummy and you can customize it with whatever color sugars you want. We did a light and dark green combo for St. Patty's but they work for any holiday.

Swirled Almond Shortbread Cookies
1 cup sugar
1 cup butter softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups flour
2-4TBL Colored Sugars

Beat sugar, butter, almond extract and egg with electric mixer on medium for 2 minutes. Stir in flour.

Divide dough in half; cover half and set aside. Place remaining half on plastic wrap, roll and press into an 8-inch square. Sprinkle with 2 tablespoons of colored sugars (It looks best if you use 2 different colors. Use the plastic wrap to help lift, and roll up dough (Like a jelly roll). Repeat with the other half of the dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.

Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 1 inche apart on an ungreased cookie sheet.
Bake 8 minutes or until edges begin to brown (I turn the pan after 4 minutes for more even cooking).

Store covered or in an airtight container (Unless you’re like my Mom and like a rock hard cookie, these harden up fast)

The Cookies are DONE!!


1 comment:

  1. I love these. Pinned them so I can make them =o) Thanks