Almond Shortbread II

Ingredients

• 1.13 cups butter
• 1 cup confectioners' sugar
• 1 cup cornstarch
• 1 cup all-purpose flour
• 0.5 teaspoons ground nutmeg
• 0.5 cups almond meal
• 20 almonds

Instructions

1. 1

   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.

2. 2

   Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

3. 3

   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.

4. 4

   Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.