Almond Shortbread Stars

Source:Martha Stewart
Yields:2 dozen
  • 1/2 pound unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 1/4 teaspoon table salt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup blanched almonds
  • 1 teaspoon almond extract
  • confectioners' sugar

Preheat oven to 325 F.

Sift together flour and salt into a small bowl; set aside.

Puree almonds.

Place butter in the bowl of an electric mixer fitted with the paddle attachement. Beat on medium speed until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, about 2 minutes more, occasionally scraping down the sides of the bowl with a spatula. Add almonds and almond extract. Add vanilla, if using. Add flour mixture, and combine on low speed scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

Roll on lightly floured surface to a 1/4 inch thickness. Cut into start shapes; chill. Bake until just starting to color, 15 to 20 minutes. Toss cooled shortbread in confectioners sugar.

Note: Baking time varies depending on baking pan and cutters used, so be careful not to overcook.