Nut Butter Shortbread Trees

1. 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.

2. 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.

3. 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.