Recipes and Cooking Nut Butter Shortbread Trees 5.0 (2) 2 Reviews A flurry of powdered sugar is an easy finish to these cutout cookies, but a quick dip in melted chocolate would be sweet, too. By Nancy Macklin Nancy Macklin Instagram Nancy Macklin has been developing recipes for 30 years. She is a registered dietician with experience in testing recipes and foodservice consultation. Learn about BHG's Editorial Process Published on November 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hrs 20 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened ½ cup natural unsweetened almond butter ½ cup packed brown sugar ½ teaspoon almond extract 2 ¼ cup all-purpose flour ¼ cup cornstarch ½ teaspoon salt Powdered sugar Directions In a large bowl beat butter, almond butter, brown sugar, and almond extract with a mixer on medium until well combined. In a medium bowl stir together flour, cornstarch, and 1/2 tsp. salt. Gradually add flour mixture to butter mixture, beating on low until combined. Divide dough in half. Cover and chill 30 to 60 minutes or until easy to handle. Preheat oven to 300°F. On a lightly floured surface, roll one portion of dough at a time to 1/4 inch thick. Using 3- to 3 1/2-inch tree-shape cutters, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as needed. Bake 22 to 24 minutes or until bottoms begin to brown. Cool on baking sheet 10 minutes. Remove; cool on wire racks. Before serving, dust cookies with powdered sugar. Makes 48 cookies. To Store In an airtight container layer cookies between sheets of waxed paper. Store at room temperature up to 5 days or freeze up to 3 months. Homemade Almond Butter Preheat oven to 350°F. Place 2 cups raw almonds in a shallow baking pan. Bake 9 to 11 minutes or until just starting to toast. Immediately place warm nuts in a food processor (a blender is not recommended). Process about 12 minutes* or until thick and spreadable, scraping sides occasionally. Nuts will look dry and crumbly the first 5 minutes of processing but will come together into nut butter with longer processing. If desired, add salt; process 30 seconds more. Transfer nut butter to an airtight container. Store in the refrigerator up to 1 month. Let refrigerated nut butter stand at room temperature to soften before using. Makes 1 cup. Rate it Print Nutrition Facts (per serving) 85 Calories 5g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 85 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 56mg 2% Total Carbohydrate 8g 3% Total Sugars 3g Protein 1g Calcium 12mg 1% Iron 0.4mg 2% Potassium 32mg 1% Folate, total 12.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.