Almond Shortbread II
Almond shortbread cookies made quickly and simply that only take 15 minutes to bake after being removed from the fridge. In your mouth melting. If you prefer, you can use almond slivers in place of whole almonds to decorate the shortbread.
In a medium bowl cream together the butter and confectioners’ sugar until very light.
Gradually add the cornstarch all purpose flour and nutmeg.
Stir until well blended.
Turn the dough out onto a lightly floured surface and knead for a few turns.
Divide the mixture into 2 parts.
Roll each part into a roll about 6 inches (15 cm) long.
Wrap the rolls in plastic wrap or wax paper and refrigerate for at least 1 hour.
These can be refrigerated for up to 1 week.
Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
Unwrap the rolls and slice into 1/2 inch thick slices.
Place onto the prepared cookie sheets.
Gently press an almond onto the top of each cookie.