So are we all enjoying the nicer weather? I hope some of you are also enjoying this surprising mild March that we are currently enjoying in Scotland. Although knowing this place it will snow tomorrow 😂 ❄️ 😱 The weather is extremely crazy here. But enough about the weather. Let’s be honest we are all here for the Easy Whipped Almond Shortbread cookies this post is all about.
Quiet around these parts.
I must apologise for how quiet this blog has become in the last few months. But home life has at times, overtaken any time to blog. I won’t bore you with too many details but the hubby suffered a heart attack in October, thankfully he is recovering nicely but unfortunately his dad has become seriously ill. And the prognosis is not all that positive, but we keep up our spirits to help keep him going.
All this back and forth to hospitals and full time work has left little time for hobbies and pleasures. So I must again appologise for how quiet it has been around here and my lack of getting around to the blogs I love to read and keeping in touch with everyone has also been severely restricted. But enough mopping and let’s get on with these easy whipped almond shortbread cookies.
Simple easy cookies
The ingredients are very basic, butter, sugar, almond extract, ground almonds and flour and any inclusions you may wish to add. Here I have made some plain, some with an almond in the middle and some with dark chocolate chips. All variations are great but let you imagination run wild 😜 and add whatever takes your fancy. Multi-coloured sprinkles anyone?
Whipped into shape
As the title suggests there is some serious whipping to be done and life is so much easier if you can use an electric hand mixer or a stand mixer. The excessive whipping keeps these cookies light and crumbly. 10 minutes needs to be spent on whipping the butter into a white fluffy cloud. The icing sugar, cornflour and almond extract are also whipped in for another few minutes. Then the ground almonds and flour are then more gently mixed in. Because the dough is quite sticky it does need a little chilling time. An hour should do it. Then it’s a simple case of scoop then bake for yummy cookies 😋🍪❤
- 225 grams unsalted butter (2 sticks)
- 60 grams icing / powdered sugar (1/2 cup)
- 25 grams cornflour (1/4 cup)
- 1 - 2 teaspoons almond extract (depending on taste)
- 125 grams plain / all purpose flour (1 cup)
- 65 grams ground almonds (1/2 cup)
- Inclusions of choice - see notes
- Beat the butter for around 10 minutes until it is very pale and very fluffy. An electric mixer is recommended for this step.
- Add in the icing sugar, cornflour and almond extract. Whip again for a further few minutes until everything is well combined.
- Pour in the ground almonds and flour and on a low speed mix until everything is well combined.
- Then place the dough in the fridge to harden up a bit so it is easier to handle.
- When you are ready to bake preheat your oven to 150C / 300F / Gas mark 2 and line your baking sheets with baking parchment or silicon baking mats. I had to bake in batches as my oven is not that big.
- Roll the dough into 1 inch balls and very carefully flatten them ever so slightly.
- Pop them in the oven for 10 minutes, or until the edges start to brown a little. Take them out of the oven and allow them to cool for a few minutes before placing them on a wire wrack to fully cool down to room temperature.
- Kept in an airtight tin they will keep well for a week.
For the chocolate chips I found it easier to just place a few on top of the hot cookies straight out of the oven but you can always just mix them into the dough.