Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pastel Butter Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 7, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 15 mins Yield: 40 Powdered sugar is naturally tinted with finely ground freeze-dried fruits (we used blueberry, raspberry, and mango) to give these almond shortbread cookies the pastel treatment. Ingredients 1 cup whole blanched almonds 2 cups unbleached all-purpose flour ½ teaspoon kosher salt ½ teaspoon ground cinnamon 2 sticks unsalted butter, room temperature 1 cup confectioners' sugar, plus more for pastel sugars 1 teaspoon pure vanilla extract Freeze-dried fruits in various colors, such as blueberries, raspberries, and mangoes Directions Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely. Transfer almonds to the bowl of a food processor; add flour, salt, and cinnamon. Process until nuts are finely chopped, about 1 minute. Beat butter with confectioners' sugar on medium speed until fluffy, about 4 minutes. Add vanilla; beat until combined. Slowly add almond mixture; beat on low until just incorporated. Line baking sheets with parchment. Using a 1 1/2-inch (1-tablespoon) cookie scoop, drop dough onto prepared sheets. Bake, rotating halfway through, until edges are just turning golden, 14 to 16 minutes. Transfer sheets to a wire rack; let cool completely. For each desired color, place 1/2 cup fruit with 1/2 cup confectioners' sugar in food processor; blend until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Sift tinted sugar over cookies as desired. Cookies can be stored in an airtight container at room temperature up to 1 week. Anson Smart Cook's Notes Freeze-dried fruit can be found in the snack section of many grocery stores. Rate it Print