Rilakkuma Bear Hugging Almond Shortbread
Servings: 12 cookies
Ingredients
- 1/2 cup unsalted butter at room temp
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup all purpose flour
Instructions
- In the bowl of a stand mixer, use the paddle attachment to beat the butter on low speed until smooth. Add the sugar, vanilla, and salt. Mix until creamy and smooth. Add the flour and mix on low speed until everything just comes together.
- Gather the dough into a ball and flatten into a disk. Wrap tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
- Once the dough is chilled, unwrap and place on a sheet of parchment paper and cover with a second sheet of parchment. Roll to 1/4 inch thick.
- Line a baking sheet with parchment paper. Cut out the cookies and place on the lined baking sheet. Carefully wrap the almonds with Rilakkuma’s arms and press firmly but not so firmly that the arms break. Chill in the fridge while you heat the oven to 350°F.
- Bake until just golden around the edges, about 10-12 minutes. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
recipe via Constellation Inspiration