One of my favorite cookies!! This is what BJGourmet says about this recipe:
"Make this dough they day before you plan to bake; form it into an even 2" roll, wrap airtight and refrigerate overnight. The baked cookies have a very light and delicate shortbread-type texture and a rich buttery taste (much like the "Pecan Sandies" sold in grocery stores)."
BJ's Original Almond Shortbread Cookies
This recipe makes about 4 dozen 2" cookies...
3/4 c all-purpose flour
3/4 c cornstarch
1/2 c granulated sugar
1-1/4 c ground almonds
1 jumbo egg
2 sticks unsalted butter softened
1/2 tsp almond extract
1 tsp pure vanilla
Place flour, cornstarch, sugar and almonds in a food processor and pulse a couple times to combine. Add the softened butter, egg, and flavorings. Process until thoroughly combined (it'll be a very stiff dough)...
Transfer the dough to the center of a 9" x 13" piece of parchment paper or waxed paper. Fold one side of the paper over the dough and use the straight edge of cookie sheet to press and squeeze the covered dough into an even 2" roll. Wrap the roll airtight and refrigerate overnight.
Preheat oven to 350°; line 4 cookie sheets with parchment paper. Unwrap the chilled dough, use a very sharp knife to cut it into 1/4" thick slices. Place 1-inch apart on prepared cookie sheets and bake 20 minutes (the finished cookies will be a light golden color).
Allow cookies to cool thoroughly before using a metal spatula to remove them from the parchment paper; store in an airtight container.
Back