Whipped Shortbread Cookies with Almonds

Whipped Shortbread Cookies with Almonds

Ingredients

1 cup unsalted butter, softened
This is equal to 2 sticks of butter.

1/2 cup granulated sugar
You can also use powdered sugar for a softer, more delicate texture.

1/3 cup cornstarch

2 cups all-purpose flour

2 teaspoons vanilla extract

2 teaspoons maple extract

1/4 teaspoon salt, optional

1/2 cup sliced almonds, for topping

Powdered sugar, for dusting after baking

Instructions

Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper.

In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light, creamy, and fluffy. This step is important because it gives the cookies their soft, whipped texture.

Add the vanilla extract and maple extract, then mix until fully combined.

In a separate bowl, whisk together the flour, cornstarch, and salt if using.

Gradually add the dry ingredients to the butter mixture. Mix on low speed until a soft dough forms. The dough should be tender and slightly soft, but still easy enough to scoop.

Scoop the dough into small portions and roll each one gently into a ball. Place the dough balls on the prepared baking sheet, leaving a little space between each cookie.

Gently press each cookie down to create a thick, round cookie shape, similar to the cookies in the photo.

Place a few sliced almonds on top of each cookie and press them lightly so they stick.

Bake for about 9 minutes, or until the cookies are set but still pale. Do not overbake. These cookies should stay light in color and soft in texture.

Let the cookies cool completely on the baking sheet before moving them.

Once cooled, dust generously with powdered sugar.

Serve and enjoy.