This makes 15 VERY small cookies. The recipe is easily doubled. The cookies don't spread much in baking. I added an extra TBSP of powdered sugar and another 1/8 tsp. Vanilla. I also dipped my fork in granulated sugar to add a bit more sweetness. The cookies, being shortbread, are very crumbly after they are baked. My family likes them cooked just a little browner than your photo. That toasts the almonds a bit. They were a big hit and a definite make again. I think I'll drizzle them with melted chocolate next time.

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