Dessertscountryliving5.0
Almond Shortbread Owls
Update a classic shortbread cookie with almonds and a zest of lemon.
👥 2 Servings⏱️ Prep & Cook: 2h⏳ Prep: 45 min👤 Liza Jernow📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Heat oven to 350°F. Use a coffee grinder or food processor to grind 3/4 cups sliced almonds into a fine meal. In a large bowl, whisk ground almonds with flour, zest, and salt; set aside.
2
Combine butter, sugar, and extract in a large bowl and beat, using an electric mixer, until smooth. Add flour mixture, and stir until combined. Divide dough in half. Flatten each piece into a 1/2-inch-thick slab and wrap tightly with plastic wrap; refrigerate ⏱️ 1 hour or until firm.
3
Cut circles out of dough using a 2 1/2-inch diameter round cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets. Use scraps of dough to make 1/4 teaspoon rounded balls of dough for the eyes. Lightly press two balls onto the top of each circle and place a whole almond on its side between them for the beak. Insert a chocolate chip in each dough ball to make the pupil. Use sunflower seeds to make the owls' toes. Overlap 3 sliced almonds on each side for wings.
4
Bake about ⏱️ 20 minutes, rotating baking sheets halfway through baking, until the edges of cookies are lightly golden. Let cool on baking sheet for about ⏱️ 5 minutes; transfer to a wire rack to cool completely.
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