[CHRISTMAS-RECIPE] Almond Shortbread

Almond Shortbread

1 cup all-purpose flour
1/4 cup powdered sugar
1 tablespoon cornstarch
1/2 cup cold unsalted butter, cut into small pieces
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Almond slices

Preheat oven to 325 degrees F. Place oven rack in center position. Combine flour, sugar, and cornstarch. With pastry blender or 2 knives, cut butter into flour mixture with chopping motion until mixture resembles coarse crumbs. Sprinkle with extracts and stir in with wooden spoon. Mixture will look damp and form large clumps. Tip out onto middle of cookie sheet. With hands, pat dough into an even round, 8 inches in diameter. Use blunt knife ( or back of knife ) to score ( cut about halfway through ) dough into 12 wedges. Prick dough all over with fork. Top each wedge with 3 almond slices.
Bake 25 to 30 minutes until shortbread looks dry but not browned. Remove sheet from oven to wire rack. With shortbread still on cookie sheet, cut wedges all the way through with sharp knife, taking care not to scratch surface of cookie sheet. Cool before carefully removing ( wedges are crumbly ). Store in airtight container.
Note: To flavor with lemon and cardamom, substitute 1 teaspoon grated lemon rind,
1 teaspoon lemon extract and 1/2 teaspoon ground cardamom for almond and vanilla extracts. Proceed as directed above.

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