There can never be too many recipes for shortbread, whether for holiday baking or “just because” baking. That “just because” moment could be a for teatime treat, a gift for a friend, or to finish a dinner party.
I like the simplicity of mixing the dough in a bowl by hand for some unplugged time in the kitchen. All you really need to do is press it into a pie or tart pan, chill it, and bake it. You could even let it chill (covered) overnight, or longer, before baking – something I often do during the holidays when I’m making lots of cookies.
You could also make a double or even triple batch of these and bake them in separate pans.
The recipe below is for plain almond shortbread cookies, but the recipe very forgiving, so feel free to play around with it. Sometimes I make it with brown sugar, sometimes with finely chopped and toasted pecans, sometimes with walnuts.
I like to change it up frequently — the main point is just to make it!
- Butter, for the baking pan
- 1 stick (4 ounces, 8 tablespoons) unsalted butter, cut into 1-inch slices, at room temperature
- 3/4 cup (148g) sugar
- 1 cup (120g) flour
- 1/2 cup (56g) cornstarch
- 1/2 cup (48g) almond flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/3 cup sliced almonds
- Powdered sugar (for sprinkling)
- 9-inch pie pan, or tart pan https://stokvideolar.com