Two more weeks until Turkey Eating Day. Or Tofurkey Eating Day for all the non-meat eaters.
I hope you all have your Thanksgiving pants ready.
This year I’m thinking of trading the stretchy pants for a billowy dress.
Yes. A comfortable-yet-social-media-and-blog-picture-worthy dress will do just fine.
Almond Shortbread Cookies
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 ½ teaspoons pure almond extract
½ teaspoon sea salt
3 tablespoons sprinkles (optional)
- Preheat oven to 350⁰F.
- In a large bowl add flour, butter, sugar, vanilla, and salt. Stir until combined.
- Fold in sprinkles.
- Using a 1-inch cookie scoop, place dough onto parchment lined baking sheets.
- Bake for 10-12 minutes, rotating 180⁰ at least once.
- Let cool on wire rack.