Almond Shortbread Owls

Name: Almond Shortbread Owls
Prep time: 45 min
Total time: 2 h
Yield: 2 dz.
Ingredients: 1 1/2 c. sliced almonds, divided; 2 c. all-purpose flour; Zest of one lemon, finely grated; 1/2 tsp. fine sea salt; 1 c. unsalted butter, softened; 1 c. confectioners' sugar; 3/4 tsp. almond extract; 1/4 c. chocolate chips; 1/4 c. whole almonds; 2 tbsp. shelled sunflower seeds

These crunchy little guys will just fly off the plate!

By Liza JernowPublished: Sep 12, 2014

1 Rating

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Tara Donne

Yields:

2 dz.

Prep Time:

45 mins

Total Time:

2 hrs

Try out this cute update to a classic shortbread cookie with almonds and a zest of lemon.

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Ingredients

1 1/2 cups sliced almonds, divided
2 cups all-purpose flour
Zest of one lemon, finely grated
1/2 tsp. fine sea salt
1 cup unsalted butter, softened
1 cup confectioners' sugar
3/4 tsp. almond extract
1/4 cup chocolate chips
1/4 cup whole almonds
2 Tbsp. shelled sunflower seeds

Directions

1. Step 1Heat oven to 350°F. Use a coffee grinder or food processor to grind 3/4 cups sliced almonds into a fine meal. In a large bowl, whisk ground almonds with flour, zest, and salt; set aside.
2. Step 2Combine butter, sugar, and extract in a large bowl and beat, using an electric mixer, until smooth. Add flour mixture, and stir until combined. Divide dough in half. Flatten each piece into a 1/2-inch-thick slab and wrap tightly with plastic wrap; refrigerate 1 hour or until firm.
3. Step 3Cut circles out of dough using a 2 1/2-inch diameter round cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets. Use scraps of dough to make 1/4 teaspoon rounded balls of dough for the eyes. Lightly press two balls onto the top of each circle and place a whole almond on its side between them for the beak. Insert a chocolate chip in each dough ball to make the pupil. Use sunflower seeds to make the owls' toes. Overlap 3 sliced almonds on each side for wings.
4. Step 4Bake about 20 minutes, rotating baking sheets halfway through baking, until the edges of cookies are lightly golden. Let cool on baking sheet for about 5 minutes; transfer to a wire rack to cool completely.