Skillet Almond Shortbread
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
  • 1½ cups plus 2 tablespoons sugar
  • ¾ cup (1½ sticks) butter, melted
  • 2 large eggs
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon almond extract
  • ½ cup sliced almonds with skins
  1. Preheat the oven to 350 degrees F.
  2. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.
  3. In a large mixing bowl, stir 1½ cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well.
  4. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar.
  5. Bake until slightly brown on top, about 35 minutes.
  6. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.
Recipe by Lady Aggie Tailgaters at