Friday, December 2, 2011

Almond Shortbread Wedges

Holiday season is coming, which means it's cookie time!

I get tired, though, of the endless parade of painted sugar cookies dusted with colored sugar, so I'm always on the lookout for something new and different that can still please a crowd.

These shortbread wedges will more than do the trick, and the almond frosting paved with toasted sliced almonds add an extra touch that makes this shortbread transcend your usual Walker's packaged variety.

The recipe comes from Better Homes and Gardens and like most shortbread recipes, it calls for a mix of butter, salt, vanilla, and flour. Unlike most shortbread recipes I know, however, it calls for powdered instead of granulated sugar, which I believe gives these cookies a more delicate and tender crumb.

The dough gets mixed and shaped into two 6-inch rounds which are baked at 325 to keep them soft. It also gets cut into wedges twice, once just before baking, and again just after.

After the wedges are cooled, they are frosted with an almond butter frosting, that's simply a mixture of more powdered sugar, plus vanilla, almond extract, and enough milk to make the frosting spreadable. It's delicious.

Toast about a cup of sliced almonds and then press them into the frosting. You can press them down like your making a stone pathway, or just push in the tips so that the edges are standing on end, which creates a dramatic 3-D effect.

Store at room temp for 3 days or freeze unfrosted cookies for 3 months.

Yield:  20 cookies

Almond Shortbread Wedges
  • 3/4
    cup butter, softened
  • 1
    cup powdered sugar
  • 1/4
    teaspoon salt
  • 2
    teaspoons vanilla
  • 1 3/4
    cups all-purpose flour
  • 1
    recipe Almond-Butter Frosting (see recipe below)
  • 1 1/4cups sliced almonds, toasted


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