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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Almond Shortbread Wedges

Makes: 16 to 20 servings Yield: 16 to 20 cookies
Prep 1 hr Bake 325°F 25 mins
Almond Shortbread Wedges
  • 3/4  cup  butter, softened
  • 1  cup  powdered sugar
  • 1/4  teaspoon  salt
  • 2  teaspoons  vanilla
  • 1 3/4  cups  all-purpose flour
  • 1  recipe  Almond-Butter Frosting (see recipe below)
  • 1 1/4  cups  sliced almonds, toasted

1. Preheat oven to 325 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt. Beat until combined, scraping bowl occasionally. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half.

2. On an extra-large ungreased cookie sheet, pat each dough portion into a 6-inch circle, about 1/2 inch thick. Leave a 3-inch space between the dough circles. Cut each circle into 10 wedges. Do not separate the wedges.

3. Bake in the preheated oven for 25 to 30 minutes or until centers are just firm and edges are lightly browned. Recut wedges while warm. Transfer wedges to wire racks; let cool.

4. Frost wedges with Almond-Butter Frosting. Press sliced almonds into frosting on top of wedges. Makes 16 to 20 cookies.

From the Test Kitchen
  • Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
Almond-Butter Frosting

Yield: 1 cup
  • 1/4  cup  softened butter
  • 2  cups  powdered sugar
  • 1/4  teaspoon  vanilla
  • 1/4  teaspoon  almond extract
  • 3 - 5  teaspoons  milk

1. In a medium bowl, beat butter with an electric mixer for 30 seconds. Gradually beat in powdered sugar, vanilla, almond extract, and enough milk to make a frosting of smooth spreading consistency. Makes 1 cup.

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