Cookie Cutter Cookies (Almond Shortbread Shamrock Cookies (All Occasion))

By Hklbrries

Given a good basic cookie dough to work with, fancy cookie cutters can produce mouthwatering cookies tailor-made for any special occasion.

What comes to mind right now is an easy shamrock shape dusted with green sugar sprinkles for St. Patricks Day, to catch the spirit of the Irish celebration.

After that, there will be Easter: bring out your bunny and chick cutters, or think of egg shapes, iced with pastel pink and yellow. Stars are fun for Fourth of July, leaves and pumpkins in the fall.

If you don't have fancy cookie cutters, use regular round cutters and do a little simple artwork with a pointed knife, if you wish. Remember: the almond shortbread is going to taste fine whatever the shape of the cookies.

Ingredients

• 1 cup (2 sticks) butter, room temperature
• 1 (7 ounce) box Odense Almond Paste, grated
• 1/2 cup sugar
• 2 cups all purpose flour
• 1/4 tsp vanilla extract
• 2 tablespoons milk (optional)
• Green sugar sprinkles (optional)

Details

Servings 46
Adapted from odense.com

Preparation

Step 1

With an electric mixer, beat butter on high for 3 minutes or until very soft and light in color.
Add grated Almond Paste and sugar. Mix on low speed until combined. Turn mixer to high and beat a full 5 minutes or more, until almost white colored and fluffy. Mix in vanilla.

Gently stir flour into mixture until just combined.
Spoon 1/2 of dough onto a 15" long piece of wax paper. With hands, press dough out to a 1/4" thickness. Top with wax paper. Lightly smooth top with rolling pin. Keeping wax paper in place, lay dough on cookie sheet. Repeat with remaining half of dough and chill for one hour to firm.

Preheat oven to 325 F. Line cookie sheets with parchment or foil.

Work with one piece of dough at a time, keeping other half refrigerated. Cut out shapes and place on cookie sheets 2 inches apart, dipping cutters in flour if sticking. Repeat until all dough is used. Keep unbaked cookies refrigerated until ready to bake.

Bake plain or brush tops with milk and sprinkle with green sugar. Bake for 12-14 minutes or until cookies are firm and bottoms are very light golden. Cool on wire racks.