Almond Shortbread Wedges

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Hello everyone ! How is it going? It's been ages,I know ! I really missed you all and the blogging, a lot.

I had a wonderful vacation in Kerala. Though I got back a couple of weeks back,it took me this long to jot down something here. I could give you zillion reasons for that,but I don't want to waste your precious time. In a nutshell,it goes something like this : a long jet lag,a birthday,a sick kiddo,a lazy mom,the heat etc. etc.

Kerala was as breathtakingly beautiful as ever ! It was(it still is) monsoon season there,though it wasn't raining as it should have been, while we were there. Which means it wasn't hot, but very pleasant with some isolated rain showers to cool us off.We made maximum use of the weather and travelled a lot,unlike all our past visits.

Here is a picture from our trip, a paddy field laced by coconut trees,somewhere near
Kumarakom. Trust me,I will be back soon, with more beautiful pictures and a post.Till then, have fun by making these delish beauties, loaded with calories and almonds !

I made this before we left for the vacation.This is in fact a Christmas cookie. But who cares? I would munch on these cookies all year long if I had to! If you try this you will also agree with me,I am sure.This is a keeper recipe,dear readers !

These cookies are so rich and buttery as any other shortbread cookie.My kids loved it,and my husband and I had a tough time in keeping our hands away from the cookie jar. In short,these cookies just disappeared from our kitchen counter, in no time.

Preparation time: 1hr
Baking time: 25 min
Yield: 20 wedges
Adapted from: Very Merry Cookies

Ingredients:

Unsalted Butter, softened- 3/4 cup
Powdered sugar- 1 cup
Salt- 1/4 tsp
Pure Vanilla extract- 2 tsp
All purpose flour- 1 3/4 cup

For topping

Sliced toasted almonds- 1 cup

Almond butter frosting

Softened butter- 2 Tbsp
Powdered sugar- 1 cup
Vanilla- 1/4 tsp
Almond extract - 1/4 tsp
Milk- 2-3 Tbsp


Method:

1.Preheat oven to 325 F.Line a large baking sheet with parchment paper.
2.In a large mixing bowl, beat butter and sugar until soft. Add salt and mix again.
3.Beat in vanilla until combined, scraping sides in between.
4.Beat in as much as flour you can,scraping the sides.
5.Stir in any left over flour using a spatula.
6.Divide dough in half.
7.Pat each half into 6 inch circle,half inch thick, on the baking sheet.Leave about 3 inches between both the circles.
8.Cut each circle into 10 wedges,leaving wedges in place.
9.Bake for 25-30 min or until centers are just firm and edges are light brown.
10.Take out from oven, cut circles into wedges again while warm.
11.Transfer to wire rack and cool completely.
12.Make the frosting by mixing together butter,sugar ,vanilla and almond extracts.
13.Add milk,a spoon at a time, to make it to a spreading consistency.
14.Spread the frosting over cooled cookies.Decorate with toasted almond slices.
15.Store in air tight containers.