Almond Streusel Shortbread |
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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 24 |
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One of my mother's favorite cookies. She loves them with coffee or tea at night...while my husband eats them for breakfast! Ingredients:
1/4 cup firmly packed light brown sugar |
1 1/2 tablespoons flour |
1 1/2 tablespoons toasted wheat germ |
1/2 teaspoon cinnamon |
1 1/2 tablespoons butter, cold |
3 tablespoons sliced almonds |
10 tablespoons butter, softened |
1/2 cup firmly packed light brown sugar |
1/2 teaspoon almond extract |
1 1/2 cups flour |
1/2 cup toasted wheat germ |
2/3 cup sliced almonds, finely chopped |
Directions:
1. Preheat oven to 325°F.
2. STREUSEL: Combine the brown sugar, flour, wheat germ, and cinnamon in a bowl.
3. Cut in the butter to form crumbs.
4. Add sliced almonds; cut in until evenly distributed.
5. SHORTBREAD: Cream the butter and brown sugar until creamy.
6. Add almond extract; blend well.
7. In a small bowl, combine the flour, wheat germ, and almonds; add to butter mixture in two parts.
8. Mix well.
9. Divide dough in half; pat each half into an 8 circle on ungreased cookie sheets.
10. Spoon the steusel over the shortbread, pressing it in with your fingers.
11. Cut each circle into 12 wedges; separate them slightly.
12. Bake 18-20 minutes, or until lightly browned.
13. Cool for 3 minutes on the cookie sheets; remove cookies to wire racks and cool completely.
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