I like the simplicity of mixing the dough in a bowl by hand for some unplugged time in the kitchen. All you really need to do is press it into a pie or tart pan, chill it, and bake it. You could even let it chill (covered) overnight, or longer, before baking – something I often do during the holidays when I’m making lots of cookies. You could also make a double or even triple batch of these and bake them in separate pans. The recipe below is for plain almond shortbread cookies, but the recipe very forgiving. So, feel free to play around with it. Sometimes I make it with brown sugar, sometimes with finely chopped and toasted pecans, sometimes with walnuts. I like to change it up frequently – the main point is just to make it! Stir in the flour, cornstarch, almond flour and salt. Mix until combined. Stir in the vanilla and milk. Knead with your hands if necessary; the dough will come together in big clumps. Alternatively, use a stand mixer with a beater attachment to mix the dough. Once you’ve added the vanilla and milk, beat on low speed just until the dough comes together. Cover the bottom of a 1-cup dry measuring cup with a piece of plastic wrap and use it to smooth the dough evenly in the pan. Cover loosely with foil and continue to bake for 15 to 20 minutes, or until the dough feels firm and looks golden. Remove from the oven and let cool for 10 minutes. While the shortbread is still warm, carefully cut the wedges again to make sure they’re separated. Leave in the pan until completely cool.
