Almond Shortbread with Lemon Verbena Brie Topper

  • 1 pound butter at room temperature
  • 1 cup sugar
  • 4.5 cups flour
  • ½ cup ground almonds
  • Snowdon House Lemon Verbena Brie Topper 
  1. Preheat oven 300°F
  2. With the mixer on medium speed, cream butter until fluffy. Add sugar and almonds. Gradually add the flour until combined. Do not mix too much
  3. Form the dough into 2 logs. Chill for about 30 minutes in the fridge. Slice into ½ inch pieces. Place on a lined cookie sheet and bake for 20-25 minutes until golden brown.
  4. Top with Snowdon House Lemon Verbena Brie Topper and serve.

Products used in this recipe:

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