Kale yesterday. Cookies today.
You know. Balance.
I was looking through my mama’s old recipe box last week and found a recipe for shortbread. I couldn’t believe how easy it was – just three ingredients, what?! Why didn’t I know this?
So I made it. And ate it. All. Then I had to make some again. Then Adrienne and I sang this song a hundred and five times (turns out, both my babies really dooooo love short’nin bread).
But I felt like I was short-changing you chilluns (sorry, song is still in my head) with just a three-ingredient recipe. So I added a couple.
But if you just want the regular old shortbread (mama’s little baby loves short’nin’ , short’nin …) go ahead forget the almond things in there.
But don’t forget to sing the song. That’s obligatory.
Almond Shortbread Squares
- 1 C butter, softened
- 1/2 C powdered sugar
- 1 t almond extract
- 2 C flour
- 1/2 C sliced almonds (for topping)
Preheat oven to 375 degrees.
Beat butter, powdered sugar, and almond extract until light and fluffy.
Mix in the flour.
Press dough into the bottom of a 9×13 baking dish. You really have to work with it to get it spread out in there. Keep pressing and pressing until it is spread evenly into the bottom of the dish. (and if it doesn’t quite reach all the way to the edges, that’s okay too!) Sprinkle with sliced almonds.
Bake 375 degrees for 5 minutes. Reduce heat to 300 and bake for 25 minutes.
Cut into squares while warm. Let cool all the way before enjoying!