Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Snowmen Shortbread Cookies Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 6, 2020 Rate PRINT Share Close Photo: Joseph De Leo Yield: 2 dozen Add nutty flavor and texture to basic shortbread dough with almond extract and ground almonds, then roll it out and cut into jaunty snowman shapes. A generous coat of confectioners' sugar is all each snowman needs to wear. Cook Mode (Keep screen awake) Ingredients 2 cups unbleached all-purpose flour, plus more for dusting ¾ teaspoon kosher salt ½ cup blanched almonds 1 cup (2 sticks) unsalted butter, softened, plus more for pan ½ cup confectioners' sugar, plus more for dusting 1 teaspoon pure almond extract Directions Sift together flour and salt into a small bowl. In a food processor, pulse almonds until finely ground (do not overprocess, as nuts will turn into a paste). With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes. Add confectioners' sugar, and continue to beat until light and fluffy, occasionally scraping down the sides of the bowl, about 2 minutes more. Beat in ground almonds and almond extract. Add flour mixture, and beat on low speed until combined, scraping down the sides of the bowl with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers. Turn dough out onto a piece of plastic and form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour or up to overnight. Roll out dough on a lightly floured surface to a 1/4-inch thickness. With a lightly floured 4-inch snowman cutter, cut dough into shapes, and arrange 2 inches apart on parchment-lined baking sheets. Re-roll scraps, and cut out more shapes, if desired. Chill 20 minutes. Meanwhile, preheat oven to 325 degrees. Bake until shortbread is firm and just starting to color, rotating sheets halfway through, 20 to 22 minutes. Transfer cookies on sheets to a wire rack to cool completely. Dust with sugar. Shortbread can be stored in an airtight container at room temperature up to 2 weeks. Rate It PRINT