Almond Shortbread Cookies

Two more weeks until Turkey Eating Day. Or Tofurkey Eating Day for all the non-meat eaters.

I hope you all have your Thanksgiving pants ready.

This year I’m thinking of trading the stretchy pants for a billowy dress.

Yes. A comfortable-yet-social-media-and-blog-picture-worthy dress will do just fine.

Almond Shortbread Cookies


2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, room temperature

1 cup powdered sugar

1 ½ teaspoons pure almond extract

½ teaspoon sea salt

3 tablespoons sprinkles (optional)


    1. Preheat oven to 350⁰F.
    2. In a large bowl add flour, butter, sugar, vanilla, and salt. Stir until combined.
    3. Fold in sprinkles.
    4. Using a 1-inch cookie scoop, place dough onto parchment lined baking sheets.
    5. Bake for 10-12 minutes, rotating 180⁰ at least once.
    6. Let cool on wire rack.
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