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Almond Shortbread Cookies

Martha Stewart Living
  • Yield Makes about 3 dozen
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Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon freshly ground white pepper
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1 cup (two sticks) unsalted butter, room temperature
  • 2 1/2 cups confectioners' sugar, sifted
  • 1 teaspoon pure almond extract
  • 1 large egg white
  • 3 ounces whole blanched almonds

Directions

  1. Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cornstarch, pepper, cardamom, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and one cup confectioners' sugar until light and fluffy. Add almond extract; beat to combine. With mixer on low speed, gradually add flour mixture until it comes together to form a dough, scraping down sides of bowl as needed.
  3. Turn out dough onto a clean work surface. Pinch off tablespoons of dough; roll into 1 1/2-inch balls. Place on two baking sheets, two inches apart. Flatten slightly. Cover with plastic wrap, chill 30 minutes.
  4. In a small bowl, lightly whisk egg white. Add blanched almonds, and toss to coat. Remove dough from refrigerator; press two almonds on top of each ball.
  5. Bake until slightly golden, about 18 minutes. Remove from oven; immediately transfer cookies to a wire rack.
  6. Place remaining 1 1/2 cups sugar in a medium bowl. Roll warm cookies in sugar, and return to baking sheets; let cool 15 minutes, then roll again in sugar.

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