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Almond Shortbread Cookies

Comments : 6 Posted in : Dessert on by : Chris Tags:

almond cookies

Have you had enough yet with us and the cookies? 🙂 Hey, it’s the holidays – we’re allowed to go a little crazy, right?

This year we again participated in the Food Blogger Cookie Swap. The way it works is Rachel and I bake cookies and ship them out to 3 food bloggers. Likewise, 3 food bloggers will ship us cookies.

Last year we whipped up tri-color rainbow cookies (still a favorite!). This year we opted to bake Almond Shortbread cookies.

Many of our recipes have a story behind them- so no surprise, these Almond Shortbread cookies do as well.

almond cookies

When we got married, Rachel and I were gifted a couple of cooking classes by friends. The classed were a lot of fun. You’d go to the class on a Friday or Saturday evening and get the menu that you and your fellow classmates would be cooking with the instructor. Then the group would break down into teams to prepare a specific portion of the meal; appetizer, main course, dessert, etc. You’d learn the recipe, you’d get tips on cooking or baking from the chef instructing, and you’d get to eat a delicious meal. Awesome idea! We had a blast.

Anyway, the recipe for these Almond Cookies came from one of those classes. It’s been a couple of years since we took those classes, but we still cook or bake from the recipes we learned from them. These cookies are one of our favorites. There’s also a really awesome chili recipe, but this was a cookie swap, not a chili swap. Plus, I don’t think chili ships so well in the mail. Eww…

We don’t take cooking classes these days, but now we instruct, if you will. Now that our first little Baby Boy has grown up a little and is a Toddler, we love getting him involved with the cooking (where safe and appropriate, mind you).

The holidays are about many things, among them good food (of course), family, and warm wishes. So it made complete sense to share these delicious Almond Cookies, an edible representation of those things, with our cookie swap friends.

So, wishing a very Merry Christmas, Happy Holidays, and Happy New Year to our cookie swappers and new foodie friends: Karen from Small Kitchen Big Taste,  Becca from The Salted Cookie,  and Peggy from Get Fit with Juju. Enjoy!

Almond Shortbread Cookies


  • 1/2 cup slivered almonds
  • 1/2 cup sugar
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1/2 cup Crisco
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 1 cup confectioner's sugar


  1. Preheat oven to 325. Line 2 sheet pans with parchment paper
  2. In a food processor place almonds with sugar. Pule until medium fine ground.
  3. In the large bowl if a stand mixer, beat butter and Crisco on medium high speed until blended. Add sugar and almond mixture and beat until light and fluffy. Beat in the salt and extract. On medium low speed beat in the flour until blended and smooth.
  4. Using a tablespoon, scoop and shape dough into balls and arrange on sheet pan.
  5. Bake for 18 - 20 minutes, rotating the sheets halfway through. The cookies will be pale with golden bottoms and sides.
  6. Place half the confectioner's sugar in a sheet pan. Transfer cookies to sheet pan and sift remaining sugar over warm cookies. Store in airtight container.
  7. Note: Cookies may be frozen in a plastic Ziploc bag. Thaw at room temperature.

almond cookies

P.S. A BIG thank you to the friends who have donated to the Cookies for Kids Cancer Fundraiser. Please visit the post for the GIVEAWAY and consider joining in to win delicious cookies! Right now your chances of winning are excellent (no one has entered!!). If there is something holding you back, please leave feedback why you wouldn’t so we can try to make it successful!


6 thoughts

    • Chris
      December 13, 2012 at 3:26 pm

      They taste pretty awesome if I do say so myself 🙂

    • Chris
      December 13, 2012 at 12:50 pm

      Got the spritz cookies, ate them all, and enjoyed every bite! Thanks for sharing!

    • Chris
      December 15, 2012 at 8:30 am

      Happy to have you here Kelly!

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