almond shortbread ii

Ingredients

• Servings: 16
• 1 1/8 cups butter
• 1 cup confectioners' sugar
• 1 cup cornstarch
• 1 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 cup almond meal
• 20 almonds

Recipe

• in a medium bowl, cream together the butter and confectioners' sugar until very light. gradually add the cornstarch, all purpose flour and nutmeg. stir until well blended. turn the dough out a lightly floured surface, and knead for a few turns. divide the mixture into 2 parts. roll each part into a roll about 6 inches (15 cm) long. wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. these can be refrigerated for up to 1 week.
• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• unwrap the rolls and slice into 1/2 inch thick slices. place the prepared cookie sheets. gently press an almond the top of each cookie.
• bake for 12 to 15 minutes in the preheated oven. when cookies are cooled, store in an airtight tin to preserve crispness.