These tender cookies come out of the oven a beautiful light golden color. With buttery vanilla flavor, they have all the right attributes of classic shortbread — but without the grains.
To give the cookies a nutty exterior, flatten the rounds and roll the edges in chopped sliced almonds before baking.
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
Combine all of the ingredients in a large bowl and beat until smooth.
Scoop chestnut-sized (1") pieces of dough and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough.
Place the balls on the prepared baking sheets, leaving 2" between them, then flatten them to 1/4” using the method of your choice: cookie stamp, fork, fingers, or the sugar-dipped base of a drinking glass.
Bake the cookies for 12 to 16 minutes, until they feel set on top; some of them may be starting to barely brown around the edges.
Remove the cookies from the oven, and allow them to cool completely on the pan.
Store airtight at room temperature for several days; freeze for longer storage.
