Almond Shortbread - cooking recipe

Ingredients

2/3 c. natural almonds, toasted
1 c. butter, softened
1/2 c. sugar
1 tsp. almond extract
2 1/4 c. all-purpose flour
1/8 tsp. salt

Preparation

Place almonds in a food processor, process until finely ground. Set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Stir in almond extract.
Combine ground almonds, flour and salt; gradually add to butter mixture, beating at low speed until blended.
Roll dough to 1/2 inch thickness on a lightly floured surface.
Cut with a 2 1/2-inch round cutter or Christmas cookie cutter.
Place 2 inches apart on ungreased baking sheets.
Bake at 275 degrees for 45 minutes.
Cool 2 minutes on baking sheets.
Remove to wire racks to cool.
Yields 17 cookies.