I guess this is really Michelle Obama’s shortbread recipe. It’s hard to know what’s true these days, but this recipe was supposedly submitted to Family Circle back when Family Circle did their First Lady cookie bake-off. Subsequently, the Ritz Hotel in DC took Mrs. Obama’s recipe and made it for guests in town for the inauguration.
Here’s the recipe in an old article from the Huff Post. I’ve put an adapted version of Michelle Obama’s Shortbread below in case this link breaks. If you are a shortbread lover and you try the recipe, let us know how it is. I haven’t yet made this for some reason, but it sounds good with the Amaretto, orange and lemon zest.
Michelle Obama’s Shortbread Cookies
- Electric Mixer
- 2 sticks unsalted butter softened (230 grams)**
- 1 cup sugar 200 grams
- 1 large egg separated
- 1-1/2 tablespoons Amaretto
- ¼ teaspoon salt (I'd probably use more like 3/4 teaspoon)**
- 1 teaspoon grated orange rind
- 1 teaspoon grated lemon rind
- 2 cups flour 260 grams
- ¾ cup slivered almonds
- Preheat oven to 300 degrees F. Have ready an ungreased 10×15 inch jelly roll pan.
- With an electric mixer, beat the butter and sugar until smooth and creamy (about 3 minutes).
- Slowly add egg yolk, Amaretto, salt, orange and lemon rind, mixing well.
- Add the flour 1/2 cup at a time and stir by hand until mixture is well blended.
- Pat the mixture into an even layer in the pan.
- Whisk the egg white until foamy, then brush on top of dough. Sprinkle with almonds.
- Bake for 25 to 35 minutes until lightly browned.
- Cool slightly and cut into two inch squares while still warm.
- Yield: 40 squares