About the Recipe
ALMOND SHORTBREAD SPRINGERLE
2 1/2 cups flour
1/2 tsp salt
3/4 cup butter, softened
1 cup powdered sugar
1 tsp almond extract
Filling to make Sandwich Cookies (optional): jam, frosting, marzipan, Nutella
In a medium bowl, mix together ﬂour and salt—set aside. Using a stand mixer with whisk attachment, blend butter and powdered sugar until light and ﬂuffy. Add egg and almond extract. Slowly mix in ﬂour mixture until dough forms. Cover and refrigerate dough for at least 30 minutes or up to an hour.
Preheat oven to 350°F. Let dough sit out for a few minutes to soften slightly. When ready, shape into 1 1/2 – 2 tablespoon- sized balls and place on a baking sheet. Press dough ball with stamp until dough reaches the edge of the stamp and design ridge hits the surface. Twist stamp back and forth and gently peel off to reveal cutout design. Remove excess dough and repeat with other stamp designs. Bake for 8-10 minutes and cool cookies on a cooling rack. Repeat with remaining dough. Makes about 2-3 dozen cookies.
*Optional: Create cookie sandwiches by filling cookie designs with jam or fill with your favorite spread, such as buttercream frosting, fruit preserves, Nutella and more.