It is our favorite time of year! Twin Cities Live is featuring their 12 Days of Cookies and pairing each recipe with a flavor of Bridgeman's Ice Cream! First up was the Almond Shortbread Snowflakes by Nancy Burgeson. We loved her idea of how to tie them up with a ribbon as a gift! She paired it with our classic Butter Brittle ice cream.
Almond Shortbread Snowflakes
1 cup butter (at room temperature)
½ cup granulated sugar
1 tbsp almond extract
2-1/2 cups all-purpose flour
Preheat oven to 350 degrees.
Cream butter and sugar together, add extract and flour.
On a lightly floured surface (I use Wondra flour for rolling out dough) roll dough out to about 1/2 inch thickness.
Cut with floured snowflake or cutter of your choice.
Spray cookies lightly with water and sprinkle with coarse sugar.
Place cookies on parchment lined baking sheet.
Bake for 10-12 minutes or until lightly browned on top.
Slide parchment off tray and cool cookies.