These French-style shortbread cookies taste delicate and refined. Note that the dough needs at least a few hours to chill prior to baking. Modified from a recipe by President Butter.
Course: Dessert, Snack
Keyword: cookies, shortbread
Author: Beth Cato
small cookie cutter
7-ouncesPresident unsalted butter softened, or substitute other unsalted butter
3/4cupwhite sugar divided
1vanilla bean or substitute 1 Tablespoon vanilla bean paste or 3 teaspoons vanilla extract
Toast the almonds prior to beginning cookies. Preheat oven at 325-degrees. Spread almonds in an even layer on a rimmed baking sheet. Toast for about 10 minutes, until fragrant. Set aside to cool for a few minutes; turn off oven.
Measure out flour in a small bowl.
Use a food processor to grind almonds to a fine crumb; don't process for too long or it'll turn to almond butter. Mix almond crumbs with flour.
In a big bowl, beat butter until smooth. Add confectioners' sugar, 1/4 cup white sugar, and salt, until smooth again. Add vanilla bean (or equivalent) and egg yolk. Gradually work in flour mixture. Turn dough onto a lightly floured work surface, and knead 3 or 4 times to form a cohesive ball.
Place dough between two large sheets of parchment paper and compress dough to about 1/2-inch thickness. Enshroud in plastic wrap. Transfer to fridge to set, at least 2 hours but as long as 2 days.
Preheat oven to 325-degrees. Line large baking sheet with fresh parchment paper.
Roll out dough to closer to 1/4-inch thickness, then set aside top parchment sheet. Use a small round cookie cutter to cut dough, placing rounds spaced-out on sheet pan. Re-roll dough scraps to use up the rest, adding a touch of water, if necessary, to bring dough together again.
Bake until edges are just turning golden, about 15 to 20 minutes. Measure out remaining 1/2 cup white sugar in a bowl. Use a spatula to dip warm cookies into sugar to coat top and sides. Place on rack to cool cookies completely.
Cookies keep well in sealed container for up to 3 days.