Keebler Almond Shortbread Cookies
If you’re searching for a melt-in-your-mouth cookie that embodies the essence of buttery bliss, look no further than these delightful Keebler Almond Shortbread Cookies. Perfectly crisp around the edges and tender in the center, these cookies are infused with almond flavor that dances on your palate. Whether you’re baking to impress or simply indulging in a personal treat, this recipe is sure to become a cherished favorite in your baking repertoire.
What Sets This Recipe Apart
What makes these Keebler Almond Shortbread Cookies special is their perfect balance of textures and flavors. The use of both granulated and powdered sugar creates a delightful sweetness without overpowering the rich buttery taste. The addition of almond extract adds a fragrant nuttiness that elevates the cookies from ordinary to extraordinary. Plus, the finely chopped almonds provide a satisfying crunch in every bite.
Ingredient Notes
- 4 ounces butter: The star of the show, providing the rich, creamy base for these cookies. Use unsalted butter for better control over the saltiness.
- 1/2 cup sugar: Granulated sugar gives the cookies their sweetness and helps create a lovely texture.
- 1/2 cup powdered sugar: This adds a subtle sweetness and contributes to the cookie’s melt-in-your-mouth quality.
- 1 beaten egg: Acts as a binding agent, ensuring the cookies hold their shape.
- 1/4 teaspoon Butter Buds: A powdered butter flavoring that enhances the buttery taste.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 2 teaspoons almond extract: Infuses the cookies with a delightful almond essence.
- 1/2 teaspoon cream of tartar: Helps stabilize the egg and gives the cookies a tender texture.
- 1/2 teaspoon baking soda: A leavening agent that helps the cookies puff slightly.
- 1/4 teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 1 3/4 cups all-purpose flour: The main structure for the cookies, providing just the right amount of stability.
- 1/2 cup finely chopped almonds: Adds a crunchy texture and nutty flavor.
Hardware & Gadgets
- Mixing bowls: For combining your wet and dry ingredients.
- Electric mixer: An essential tool for creaming butter and sugars together until light and fluffy.
- Baking sheets: A good quality baking sheet ensures even baking.
- Parchment paper: Line your baking sheets for easy cleanup and to prevent sticking.
- Cookie scoop: Use this for evenly portioning the dough.
- Cooling rack: Essential for letting the cookies cool completely after baking.
Cooking Keebler Almond Shortbread Cookies: The Process
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is crucial for ensuring your cookies bake evenly and achieve that perfect golden-brown color.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the 4 ounces of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of powdered sugar. Using an electric mixer, cream the mixture on medium speed until it becomes light and fluffy. This process should take about 3-5 minutes.
Step 3: Add the Egg and Flavorings
Beat in the beaten egg, 1 teaspoon of vanilla extract, 2 teaspoons of almond extract, and 1/4 teaspoon of Butter Buds. Mix until the ingredients are well combined and the mixture is smooth.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the 1 3/4 cups of all-purpose flour, 1/2 teaspoon of cream of tartar, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and the finely chopped almonds. This will ensure that your dry ingredients are evenly distributed throughout the cookie dough.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. The dough should come together and be slightly sticky.
Step 6: Shape the Cookies
Using a cookie scoop or your hands, portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Step 7: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them, as oven temperatures can vary.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Enjoy your Keebler Almond Shortbread Cookies with a cup of tea or coffee, or simply savor them on their own!
Dietary Swaps & Alternatives
- Dairy-free: Substitute the butter with a plant-based butter alternative.
- Gluten-free: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
- Nut-free: Omit the chopped almonds and replace the almond extract with additional vanilla extract.
- Reduced sugar: You can reduce the granulated sugar by 1/4 cup if desired, but keep in mind it may affect the cookie’s texture.
Recipe Notes & Chef’s Commentary
- For a more intense almond flavor, consider toasting the chopped almonds before adding them to the dough.
- Be careful not to overbake; these cookies should be firm yet slightly soft in the center for the best texture.
- If you prefer a sweeter cookie, feel free to add an extra tablespoon of granulated sugar.
- These cookies are perfect for decorating during the holidays. Get creative with icing or sprinkles!
Storage Pro Tips
To keep your Keebler Almond Shortbread Cookies fresh, store them in an airtight container at room temperature. They will last for up to one week. If you want to preserve them longer, these cookies freeze beautifully. Just layer them between parchment paper in an airtight freezer bag, and they can be frozen for up to three months. When you’re ready to enjoy, simply thaw at room temperature.
FAQ
Can I use margarine instead of butter?
While margarine can be used in place of butter, it may alter the texture and flavor of the cookies. For the best results, stick with unsalted butter.
What can I use instead of almond extract?
If you don’t have almond extract, you can substitute it with additional vanilla extract or a combination of vanilla and hazelnut extract for a different yet delicious flavor.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to three days or freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap before freezing.
Why are my cookies spreading too much?
If your cookies are spreading too much, it could be due to the butter being too soft or warm. Make sure to chill the dough for about 30 minutes before baking to help prevent excessive spreading.
Bring It to the Table
Imagine a warm plate of freshly baked Keebler Almond Shortbread Cookies being passed around at a family gathering or a cozy get-together with friends. Their irresistible aroma will draw everyone in, and soon enough, these delightful treats will be the talk of the table. Each bite is a little piece of happiness that pairs perfectly with conversations and laughter. Whether you’re celebrating a special occasion or simply enjoying a quiet evening at home, these cookies are the perfect companion.
In conclusion, Keebler Almond Shortbread Cookies are not just a treat; they’re a delightful experience that brings comfort and joy with every bite. With their simple ingredients and straightforward process, they are approachable for bakers of all skill levels. So gather your ingredients, preheat that oven, and let the delicious aroma of freshly baked cookies fill your home. Enjoy the love and warmth that comes from baking, and share the joy with those you care about. Happy baking!
Keebler Almond Shortbread Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-5 minutes).
- Beat in the beaten egg, vanilla extract, almond extract, and Butter Buds until smooth.
- In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and chopped almonds.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Portion the dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Cool on the baking sheets for 5 minutes, then transfer to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For a nuttier flavor, toast the almonds before adding.
- Chill the dough for 30 minutes to prevent spreading.
