Happy Spring!

Tulip field

Spring has sprung… finally!  I’ve been keeping busy applying for jobs, wedding planning, interviewing for said job and volunteering,  so today’s post will be short and sweet… literally!!! haha (I crack myself up sometimes.)   This is easy to make and a huge crowd pleaser — thank me later.  Bon appetite:

Almond Shortbread
nonstick cooking spray
1 1/2 cups plus 2 tablespoons sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins
Preheat the oven to 350 degrees F. Spray a round pan/dish with nonstick spray.In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the dish. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the dish. Serve when cool.

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/skillet-almond-shortbread-recipe.html?oc=linkback

  • Quote of the Day
Out of love I made you a cake. Also out of milk, eggs, flour, sugar, and vanilla.
Jarod Kintz
xoxo, A

One thought on “Happy Spring!

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