This is a Scottish classic which we make from time to time. Shortbread should only vary in color slightly, however the bottom should be a slight golden brown when completely baked.
Preheat your oven to 325 degrees and line a half sheet pan with parchment paper
1 1/2 cups all purpose flour
1/3 cup sugar
1/2 cup corn starch
11 tablespoons unsalted butter (soften)
4 oz of cream cheese
1/2 cup of sliced Almonds
Toasting Almonds; (heat your oven to 350 degrees, spread the almonds evenly on a half sheet pan and bake for 3-4 minutes. They should turn slightly brown. Allow to cool before adding to the batter)
Batter
In a stand mixer with a paddle attachment add the butter, cream cheese, sugar and whip until light and fluffy. Remove the bowl from the mixer and stir in the flour and corn starch and toasted almonds mix until well blended. Remove from the bowl and knead until the dough comes together, flatten out to 1//2 to 3/4 inches. Cut with a shortbread cookie cutter or a cookie cutter of your choosing. Place onto the prepared cookie sheet sprinkle with sugar and refrigerate for at least hour. Bake for 30 – 40 minutes and allow to cool 10 minutes before moving to a cooling rack.
Enjoy
Chef Brian Klauss
bakekrazy 
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