Almond shortbread cookie update

Today I made Almond shortbread cookies using regular wheat flour instead of almond flour. I halved my original recipe and made a smaller batch. Resulting in cookies that  weren't gluten free, but were slightly more delicious. I also skipped the dough log/ refrigerator slice method and chose to press the dough into the pan instead. It took way less time and didn't create a mess. The  cookies turned out perfectly!  Don't they look delicious?

Here's the recipe:

1 stick room temperature butter
1 cup wheat flour
1/4 cup chopped almonds
1/2 tsp vanilla extract  (or almond if you have it)
1/4 cup sugar

First I preheated the oven to 350F. Then I mixed the sugar, butter, and vanilla. Next I added in the nuts. Followed by the flour. It didn't take long to mix. Don't worry if the dough seems crumbly. The cookies stay together nicely after the dough is pressed into a pan and baked. Take them out of the oven at the first hint of golden edges. Shortbread is supposed to look light colored, not golden brown. Enjoy!

Almond Shortbread Cookies

I'm currently obsessed with shortbead cookies. Since trying them for the first time (read my last post), I have spent hours at work dreaming up possible shortbread combinations. The first I made was a gluten free, almond shortbread. I'd be lying if I said they turned out well. But that's the my failt not the recipe's. They didn't turn out as planned for three reasons.

1) I added a whole cup of sugar, not half (I would like to use the distracted mom excuse.

2) I don't think I chilled my dough as long as I should have (Once again, I was distracted.)

3) My chocolate didn't harden. (I probably  added a smidge too much oil.)

But practice makes perfect, Right? I hope it does. I love baking so much, but it ends badley more often than not. That's partly why I started this blog. To motivate me to practice and to share a laugh when things don't  turn out.

Here's the correct recipe I created (Don't be like me and add too much sugar or rush the chilling.)

2 sticks room temperature butter
1/2 cup sugar
2 cups almond flour
1 tsp. vanilla
1/2 cup chopped almonds.

Mix sugar, butter, and vanilla together. Then add in the flour and chopped nuts. Form the cookie dough into a cylinder shape and wrap it in plastic wrap. Then place it in the refrigerator to cool for thirty minutes. Meanwhile, preheat the oven to 350F. After the dough is done chilling, take off the plastic wrap and cut it into 1/2 in. slices. Place the slices on a cookie sheet and bake for 15 minutes. You can melt chocolate and dip  them for decoration or eat them plain.

P.s. I might try a regular, wheat flour version soon. I will post an update if I do.