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Almond Skillet Shortbread

Nonsticking cooking spray
1 1/2 cups plus 2 tablespoons of Mannix Vanilla Sugar
3/4 cup (1 1/2 sticks) salted butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2  teaspoon double-strength Mannix Almond Vanilla Extract
2/3 cup sliced almonds with skins

Preheat the oven to 350 degrees.  Line a 10-inch cast-iron skillet with aluminum foil and spray the foil generously with cooking spray. In large mixing bowl, stir all but 2 T. of the vanilla sugar into melted butter.  Beat in the eggs and add flour into the batter. Add almond vanilla extract and pour batter into skillet. Top with sliced almonds and remaining 2T of vanilla sugar. Bake for about 35 minutes. When cool, use the foil to lift shortbread from the skillet; remove foil before serving.

*Adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood