Lamb Shaped Almond Shortbread Cookies
These crumbly almond sandies are as adorable as they are delectable. Mildly sweet and full of almond flavor, they'll fit right in after any meal.
- 1/2 cup whole blanched almonds (We use blanched to keep the cookies pale, but you can get skin on)
- 1 cup flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 8 tbs butter, cut into small pieces
- 5 tbs sugar
- 1 egg
- 1/4 tsp almond extract
- 1 tbs unsweetened cocoa powder
- Pulse the almonds in a food processor, working in batches as needed, until a fine crumb is formed. Stir together the flour almond meal, cinnamon, and salt.
- Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the egg and beat.
- Working with about 1/2 cup at a time, add the flour mix. Then stir in the almond extract.
- Turn the dough out onto a cool, lightly floured surface, then divide into fifths. Return 1 fifth to the mixing bowl and shape the rest into 1 inch logs. Wrap in plastic and refrigerate until firm, about 1 hour.
- Add the cocoa powder to the dough in the mixing bowl, then shape into a log and refrigerate as well.
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Slice each log into 1/4 inch pieces. Spread the rounds on the baking sheet to form the lamb's fur. Use the chocolate rounds to form the heads, ears, and hooves.
- Bake until golden brown at the edges, about 15 minutes. Let cook on the baking sheet for about 5 minutes before transferring to a wire rack.
- They're wonderful hot out of the oven, or can be cooled then stored in an air tight container at room temperature for about 5 days.