Almond shortbread cookies
Description
Homemade baked treats for tea. I make these cookies using a mixture of almond and wheat flour, and decorate them with chopped almonds. Instead of almonds, you can use other nuts to vary the flavor. Serve the cookies after they've cooled, preferably with a cup of aromatic coffee.
Instructions
- 1
Step 1
1. In a large bowl, use a wooden spoon to mix the sugar and butter until smooth and well combined.
- 2
Step 2
2. Add wheat flour, cornstarch, almond flour, and salt to a bowl, and mix thoroughly.
- 3
Step 3
3. Pour in the vanilla extract and milk, and mix. Alternatively, you can use a mixer for blending. Transfer the batter to a baking dish lined with parchment paper.
- 4
Step 4
4. Using a measuring cup wrapped in plastic wrap, spread the dough evenly over the pan.
- 5
Step 5
5. Cut the dough into 12-16 equal pieces.
- 6
Step 6
6. Chop the almonds. Evenly sprinkle the chopped almonds over the dough. Chill the dough for 30 minutes; if chilling longer, cover it with plastic wrap.
- 7
Step 7
7. Place the cookies in a preheated oven at 170 degrees and bake for 25 minutes, until the edges turn brown. Then cover with foil and continue baking for another 15–20 minutes, until the dough becomes firm and golden. Remove the cookies from the oven and let them sit for 10 minutes. Check if the pieces are separated; if not, cut them again. Cookies can be stored in the refrigerator for up to 7 days. Before serving, dust the cookies with powdered sugar to taste.