Almond Shortbread Shamrock Cookies Recipes

Steps:

• Preheat oven to 375°. In a large bowl, cream the shortening and confectioners' sugar until light and fluffy. Beat in egg and extract. Gradually add flour and salt. Tint with food coloring. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-in. shamrock cookie cutter. Place 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake until edges are lightly browned, 10-12 minutes. Cool for 1 minute before removing to wire racks.

Steps:

• In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
• Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Steps:

• Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
• Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
• Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

Steps:

• 1. PREHEAT: Oven to 350 degrees F.
• 2. IN: A large bowl, with an electric beater on medium speed, cream butter and sugar. ADD eggs and vanilla; beat 1 to 2 minutes, until light and fluffy.
• 3. GRADUALLY: Add flour and beat 2 minutes, or until well blended. FORM dough into 2 balls; cover and chill at least 2 hours.
• 4. ON: A lightly floured work surface, using a rolling pin, roll 1 ball of dough to 1/4-inch thickness. USING cookie cutters or a knife, cut into St. Patrick's Day or other desired shapes. PLACE shapes 1 inch apart on ungreased baking sheets. REPEAT with remaining ball of dough.
• 5. BAKE: 10 to 12 minutes, or until golden around edges. REMOVE to a wire rack to cool completely. ***ENJOY these plain or sprinkle with colored sugar or sprinkles before baking. You can also frost and decorate the cookies once they've cooled. Do your own thing!***

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

Steps:

• Line cookie sheets with parchment paper or foil. With a mixer, beat butter on high for 3 minutes or until very soft and light in color. Add grated almond paste and sugar, mix on low speed until combined. Turn mixer to high and beat a full 5 minutes or more, until just combined. Spoon 1/2 of dough onto a 15-inch long piece of wax paper. With hands, press dough out to 1/4-inch thickness. Top with wax paper. Lightly smooth top with rolling pin, keeping wax paper in place, lay dough on cookie sheet. Repeat with remaining half of dough. Chill for 1 hour to firm.
• Preheat oven to 325°F shortly before removing dough from chilling in the fridge. Work with 1 piece of dough at a time, keeping other half chilled. Cut out the cookie sheets, shamrocks or other shapes. Place on cookie sheets 2-inches apart, dipping cutters in flour if sticking. Repeat until dough is used. Keep unbaked cookies chilled till ready to bake.
• Bake plain or brush tops with milk and sprinkle with colored sugar. Bake for 12 to 14 minutes or until cookies are firm and bottoms are very light golden. Cool on wire racks. Store in air tight containers with parchment paper between layers.