Hubby and I were invited to his sister's place on Easter Sunday so I made these almond shortbread cookies to have with our afternoon tea.
I usually get about 50 cookies from my recipe using 1/2 cup of butter, 2 cups of flour, 3 tbs sugar, some vanilla essence and 1 cup of roasted almonds.
While they are still warm I lightly dust them with pure icing sugar. I think that gives them a lovely finish. I was a bit heavy handed here but they tasted just as good.
Sometimes I place the cooled cookies in one of those glass pickling jars that you can find at most supermarkets, then wrap the jar up nicely with cellophane and ribbon. They make really lovely gifts.
2 comments:
They sure look good...
Oh wow, these look wonderful!
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