Almond Shortbread Cookies

Almond Shortbread Cookies


(5 votes) 4 5

I have been making these for family and friends for over 50 years. Found this recipe when I was a teenager and started making them my way ...into little watermelon slices. This is one of my family's favorites. And when you put them on a tray with other cookies...these really get noticed.

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Serving Size / Yield

12 Cookies


  • 1 C. butter
  • 1/2 C. sugar
  • 2 1/2 C. flour
  • 2 tsp. almond extract
  • 1 oz. semi-sweet chocolate mini morsels
  • Red and green decorating gel

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Preheat oven to 300 degrees. In a medium bowl, cream butter and sugar until light and fluffy. Add in almond extract mixing well. Add flour a little at a time, adding the rest of the flour and mixing with your hands to make a soft dough. Roll into ball and cut off a third of the dough and color green and put aside.Color the larger piece, red. Roll the red dough into a log about 2 inches in diameter and about 8 inches long and put aside. On a floured surface roll the green dough out about the length of the red log and wide enough to go around the red log. Lay the red dough on the green dough and completely cover the red dough. Trim to fit if needed. Cut dough in 1/4-inch slices, then cut each slice in half ,and place on greased cookie sheets, spacing an inch between each cookie. Place three chocolate morsels on each cookie to resemble seeds. Bake for 25-30 minutes in a preheated 300 degree oven.

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