Best 11 Almond Shortbread Cookies Recipes

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Indulge in the delectable Almond Shortbread Cookies, a classic confection known for its rich, buttery flavor and crumbly texture. These bite-sized treats are the epitome of simplicity, crafted with a handful of pantry staples, yet delivering an unforgettable taste experience. Our collection of recipes offers a variety of twists on this timeless cookie, ensuring there's something for every palate. From the traditional Scottish recipe to variations infused with chocolate, orange zest, or a sprinkling of crunchy almonds, these cookies are a delightful symphony of flavors and textures that will leave you craving more. Whether you're a seasoned baker or just starting your culinary journey, these Almond Shortbread Cookies are a delightful project that promises to impress your friends and family with minimal effort. Dive into the world of shortbread and discover the perfect cookie to accompany your next cup of tea or coffee.

Here are our top 11 tried and tested recipes!

ALMOND SHORTBREAD COOKIES (MANTECADITOS)



Almond Shortbread Cookies (Mantecaditos) image

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

2 1/4 cups flour
1/4 teaspoon McCormick® Nutmeg, Ground
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
5 maraschino cherries, each cut into 8 pieces
1 1/2 teaspoons McCormick® Pure Almond Extract

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.

GINGER-ALMOND SHORTBREAD COOKIES



Ginger-Almond Shortbread Cookies image

A not too sweet cookie, nice to have on hand or to add to a tray of different cookies. This came from a friends Jewish Grandmother who used to fix them for us occasionally.

Provided by bayou-mimi

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup butter, at room temperature
2/3 cup sifted confectioners' sugar
1 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/4 cup finely ground almonds
24 whole almonds

Steps:

  • Preheat oven to 350°.
  • In a large mixing bowl, cream butter with sugar and almond extract until smooth.
  • Add flour, ginger, and ground almonds and beat mixture until well combined.
  • On a floured surface, roll dough out to 1/2-inch thickness.
  • Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
  • Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
  • Remove to rack and cool.

ULTRA LOW CARB LEMON ALMOND SHORTBREAD COOKIES



Ultra Low Carb Lemon Almond Shortbread Cookies image

This dough can be used for shortbread cookies or a delicious crust for fruit tarts or lemon meringue pie! Recipe and photo from Diabetic Connect.

Provided by Eileen Hineline

Categories     Cookies

Time 35m

Number Of Ingredients 4

6 tbsp butter
2 cups almond flour
1/3 cup granulated sweetener (splenda, ideal, swerve, etc.)
1 tsp freshly grated lemon zest

Steps:

  • 1. Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
  • 2. To make the cookies:
  • 3. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn't cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.
  • 4. To make a tart or pie crust:
  • 5. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
  • 6. ****Nutritional Facts Servings 16 Calories - 119 Carbohydrates - 1.6g Total Fat - 11g Protein - 3g

ALMOND BUTTER SHORTBREAD COOKIES "MANDELMUSSLOR"



Almond Butter Shortbread Cookies

Provided by Kelsey Nixon

Categories     dessert

Time 2h20m

Yield About 90 cookies (7 1/2 dozen) (depends on mold used)

Number Of Ingredients 6

8 ounces natural skin-on almonds
1 small 1-ounce bottle almond extract, about 2 tablespoons
1 pound unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg
4 1/2 cups all-purpose flour, sifted

Steps:

  • Preheat the oven to 375 degrees F.
  • Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine.
  • Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.
  • Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds.

RASPBERRY ALMOND SHORTBREAD COOKIES



Raspberry Almond Shortbread Cookies image

A wonderful recipe from Better Homes & Garden. These are now a yearly staple to our Christmas cookies. Very pretty for Valentines Day as well.

Provided by CindiJ

Categories     Dessert

Time 40m

Yield 36 Cookies

Number Of Ingredients 9

1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
2 tablespoons sugar (for sprinkling)
1 cup powdered sugar
3 -4 teaspoons water
1 1/2 teaspoons almond extract

Steps:

  • In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  • Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  • For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

RASPBERRY ALMOND SHORTBREAD COOKIES



Raspberry Almond Shortbread Cookies image

Delicate and buttery with a hint of almond and raspberry...mmmmm! Perfect for the holidays! Christmas cookie baking can't come soon enough! (photo from bing images)

Provided by Kelly Williams

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 9

1 cup (2 sticks) butter, softened
2/3 cup sugar
1/2 tsp. almond extract
2 cups flour
1/2 cup seedless raspberry jam
GLAZE:
1 cup powdered sugar
1/2 tsp. almond extract
2-3 tsp. water

Steps:

  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle. Roll into 1" balls. Place 1" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

ALMOND SHORTBREAD COOKIES



Almond Shortbread Cookies image

This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!

Provided by Jan Marie

Categories     Dessert

Time 24m

Yield 36-48 cookies, 18 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1 cup butter, room temperature
1/4 teaspoon salt
1/2 cup sugar
1 cup ground almonds (about 1/4 lb almonds with the skin on, Note, I chop mine into chunks first with a knife, then grind)
1 tablespoon grated orange zest (optional) or 1 tablespoon grated lime zest (optional)
powdered sugar, for dusting

Steps:

  • Preheat oven to 350°F.
  • Combine butter, salt and sugar in mixer with paddle attachment.
  • Add ground almonds and mix together.
  • Mix into firm dough and form into 1 ¼ inch ball.
  • Flatten with fingers.
  • Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
  • Cool on rack and dust with powdered sugar while still warm.

ALMOND SHORTBREAD COOKIES



Almond Shortbread Cookies image

Categories     Cookies     Dairy     Nut     Dessert     Bake     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 7

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 8 pieces
1/4 cup (packed) golden brown sugar
3/4 teaspoon vanilla extract
Pinch of salt
3/4 cup all purpose flour
1 tablespoon cornstarch
1/4 cup sliced almonds (about 1 ounce)

Steps:

  • Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes.
  • Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan. (Can be prepared 1 day ahead. Cover; store at room temperature.)

JANIE'S RUBY RASPBERRY ALMOND SHORTBREAD COOKIES



Janie's Ruby Raspberry Almond Shortbread Cookies image

I love the look of these cookies with their pretty red centers. My girls and I love to make these at Christmas time because they're so easy and festive.

Provided by Janie Marie

Categories     Dessert

Time 1h56m

Yield 30-36 cookies

Number Of Ingredients 8

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup good raspberry jam
1 cup powdered sugar
1 1/2 teaspoons almond extract
3 teaspoons whipping cream

Steps:

  • Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low, then add the flour. Beat until well mixed. Cover and refrigerate until firm (at least one hour.).
  • Preheat over to 350 degrees. Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets.
  • Make indentation in center of each cookie with your thumb (its okay if the edges crack slightly.).
  • Fill each indentation with about 1/4 teaspoon jam (careful not to overfill.).
  • Bake for 14-18 minutes or until edges are lightly browned.
  • Let stand for 1 minute, then transfer onto a cooling rack set over some wax or parchment paper to cool completely.
  • Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth.
  • Drizzle over cooled cookies and let harden for at least 30 minutes before serving.

GREEK ALMOND SHORTBREAD COOKIES



GREEK ALMOND SHORTBREAD COOKIES image

Number Of Ingredients 10

1/2 cup (125 mL) unblanched almonds, toasted
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) butter, softened
1 egg yolk
1 tbsp (15 mL) brandy
1 tsp (5 mL) vanilla
2-1/4 cups (550 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
2 cups (500 mL) icing sugar

Steps:

  • Line 2 rimless baking sheets with parchment paper or leave ungreased. In food processor, chop almonds with half of the granulated sugar until fine. In large bowl, beat butter, remaining sugar and almond mixture until fluffy. Beat in egg yolk, brandy and vanilla. In separate bowl, whisk flour, baking powder and sa

KETO ALMOND SHORTBREAD COOKIES



Keto Almond Shortbread Cookies image

Almonds in many forms -- almond extract, sliced almonds and almond flour -- join with luscious cream cheese and butter to make the base of these delicious keto-friendly and gluten-free cookies.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 15 cookies

Number Of Ingredients 8

1 cup almond flour
1/4 cup coconut flour
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup erythritol (see Cook's Note)
2 ounces cream cheese, at room temperature
1/2 teaspoon almond extract
1 large egg
1/2 cup sliced almonds

Steps:

  • Mix together the almond and coconut flours in a small bowl.
  • Combine the butter and erythritol in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute more. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth. Gently fold in the almonds.
  • Place the mixture onto a piece of parchment or wax paper and, using the paper, mold the dough into a log. Wrap the log in plastic wrap and refrigerate until firm, at least 1 hour.
  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
  • Slice the dough into 1/2-inch-thick slices and place on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving; the cookies will firm up as they cool.

Tips:

  • Use room temperature butter. This will help the cookies spread more evenly and will result in a more tender cookie.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

These almond shortbread cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With their buttery flavor, almond extract, and hint of salt, these cookies are sure to become a favorite in your home. So next time you're looking for a simple and delicious cookie recipe, give these almond shortbread cookies a try. You won't be disappointed!

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