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Almond Shortbread Cookies with Icing

Irresistible Almond Shortbread Cookies with Icing Bliss

Delight in the homemade goodness of Almond Shortbread Cookies with Icing that brings a touch of elegance to any gathering.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter Softened for easy mixing
  • 1/2 cup Superfine white sugar Can substitute with regular granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 cups All-purpose flour Avoid overmixing
  • 1/4 teaspoon Salt Enhances flavor
  • 1 cup Almond flour Consider hazelnut flour as an alternative
For the Frangipane Filling
  • 1/4 cup Melted butter Ensure it’s cooled slightly before mixing
  • 1 teaspoon Almond extract Can omit for a milder taste
  • 1/3 cup Sugar Adjust based on taste preferences
  • 1 large Egg Replace with a flax egg for vegan option
For Topping and Icing
  • 1/4 cup Thinly sliced almonds Crushed pistachios make a delightful alternative
  • 1 cup Powdered sugar Coconut sugar can be used for a different flavor
  • 2 tablespoons Milk Swap for almond milk for non-dairy

Equipment

  • mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie cutter
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the softened butter and superfine sugar together until light and fluffy. Blend in the vanilla extract.
  3. Combine all-purpose flour and salt in a separate bowl, then gradually mix into the creamed butter and sugar until just combined.
  4. Roll out the dough to 1/3 inch thick between two sheets of parchment paper and refrigerate for 15-30 minutes.
  5. Prepare the frangipane filling by combining almond flour, melted butter, almond extract, sugar, and egg until smooth.
  6. Cut out cookies with your favorite cookie cutter and add a dollop of frangipane filling in the center, sprinkling with sliced almonds.
  7. Bake cookies for approximately 14 minutes, checking at 12 minutes for doneness.
  8. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
  9. Make the icing by whisking together powdered sugar, milk, and vanilla extract until smooth.
  10. Once cooled, drizzle icing over each cookie and allow to set before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 45mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Chill dough for 15-30 minutes to retain shape while baking. Monitor baking time closely to avoid excess browning.

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