Almond Horseshoe Cookies Draft

How I make it

1. In a stand mixer fitted with the paddle, mix the cubed butter, salt, vanilla and cinnamon.

2. Scrape down the bowl now and then, and scrape off any butter stuck to the paddle.

3. When the butter is smooth with no lumps, add the powdered sugar and almonds, mix, and scrape down the bowl again.

4. Add the flour and mix just until it disappears.

5. Wrap the dough in plastic wrap and chill for 30 minutes.

6. Divide the dough into four pieces, knead each briefly to soften, and roll into logs.

7. Cut each log into 10 g (about ⅓ oz) pieces, roll each into a rope and curve it into a horseshoe.

8. Place on parchment paper and chill in the fridge for 10 minutes.

9. Bake in an oven preheated to 350°F (180°C) for about 12 minutes. Let cool.

10. Dust with powdered sugar.

What I've learned

• For shortbread dough I always start with cold butter.
• I don't work the dough too long once the flour is in.
• The dough shouldn't be too cold when I roll the ropes, or it's hard to shape.