Almond Shortbread Cookies

~from Savoring Time in the Kitchen

Makes about 4 dozen cookies, depending on the size of your cutter.

1 cup unsalted butter plus 2 tablespoons

1 1/2 cup powdered sugar

2 cups All-purpose flour

1/2 cup rice flour (or cornstarch)  I used Bob's Red Mill Brown Rice Flour 

1-3/4 cups almonds, finely chopped in a food processor 

1 cup powdered sugar for dusting, optional

Preheat oven to 350F.

In a food processor, pulse almonds in short bursts until finely chopped (stopping to scrape the bottom edges frequently.  Don't over process or it will turn into almond butter!    

Place the finely chopped almonds on a small, rimmed baking sheet and bake for about 7 minutes or so, until slightly golden and fragrant.  Remove and cool completely.  

With an electric mixer, beat the butter and powdered sugar until light and fluffy.  Slowly add in the AP flour and rice flour (or cornstarch) until incorporated, then add the cooled chopped almonds. 

Cover dough and refrigerate for about 30 minutes.

On a large sheet of parchment or lightly floured surface, roll out one-third of the dough, using another sheet of parchment on top if the dough sticks to the rolling pin, to a thickness of about 1/4 inch.  Cut with a cookie cutter.  Incorporate scraps into next one-third of the dough and repeat.  

Bake in a preheated 350F oven for about 13-15 minutes or until light golden in color.  Cool for about 5 minutes on the baking sheet before removing.    

If desired, sprinkle with powdered sugar when cool enough to handle but still warm.  I preferred them without powdered sugar.  

Adapted from Taste of Beirut