Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake.
Everyday Food, July/August 2006
- Prep Time 15 minutes
- Total Time 1 hour 30 minutes
Yield Makes 40
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled)
- Grated zest of 1 orange (about 2 teaspoons)
- 3/4 cup sliced almonds
- Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
- Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.
- Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)
- With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.
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