Almond Shortbread Cookies

These almond shortbread cookies are like your favourite go-to weekend outfit. You don't have to overthink anything, all the elements complement each other, and you know the end result will be something that feels satisfying and looks pretty good too. Here you've got the classic buttery, crumbly texture of shortbread, while the toasted almond meal delivers an extra sweet and subtle nutty flavour. What's even better is that it's super easy to make.

There's nothing too outrageous in either the ingredient list or the prep, just make sure your dough is chilled before you bake it, otherwise the cookies will spread too thinly when they're in the oven. You'll also need to keep an eye on these suckers, and try to not overbake them. Even if they look a little blonde when you pull them out of the oven, they will harden up when they're cooling and should turn beautifully golden.

If you've been baking around for long enough, you'll notice that creaming your sugar and butter is the one of the first steps of a lot of treats. Why so ubiquitous? It's all about adding lightness and volume to your bake. When you beat the two together, the sugar will aerate the butter, creating fine bubbles in your mixture.

To jazz these cookies up a little and impress your guests, you can't go wrong with some dried cranberries, a dash of vanilla, or a little orange zest thrown into the mix.