Almond Shortbread Cookies

 These cookies are great for Thanksgiving or for any holiday. If you can't eat nuts, you could replace the ground almonds with the same amount of cocoa powder. Enjoy!

Almond Shortbread Cookies:
1 cup corn starch, 1 cup powdered sugar, ½ ground almonds, ½ cup all purpose flour, ½ cup cold butter, 1 egg, ½ tsp. Vanilla extract, whole almonds

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Over a clean, flat working surface mix the corn starch, powdered sugar, ground almonds, and flour. Coarsely chop the butter over the mixture and rub it in with your fingers until it looks like fine breadcrumbs. Fold in the egg. Add the vanilla extract. Add a little milk if the mixture is too dry. Roll into balls and gently flatten a whole almond on each cookie. Place on baking sheet. Bake for about 10 minutes.

-Gabriella Hall