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Finnish Shortbread

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Ingredients
  All purpose flour 4 1⁄4 Cup (68 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Salt 1 Pinch
  Butter 2 Cup (32 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Almonds 3⁄4 Cup (12 tbs), blanched
  Egg 1 , beaten
Directions

Make 2 or 3 weeks ahead, if desired:
1. In large bowl combine flour, 1 cup sugar, and salt. With pastry blender or two knives, cut in butter until like corn meal; then knead until firm. Refrigerate 1 hour.
2. Start heating oven to 375°F.
3. On lightly floured surface, with palms of hands, roll dough into pencil-shaped rolls 1/2 inch thick; cut rolls into 2-inch pieces.
4. Combine 1/2 cup sugar and almonds. Now dip top of each 2-inch piece in egg, then in sugar-almond mixture. Place, nut side up, on lightly greased cookie sheets.
5. Bake 12 to 15 minutes, or until light golden.
6. Cool on wire racks. Store in tightly-covered container; these keep well. Makes about 70.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Butter

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