Almond Shortbread I Recipe

Ingredients
<br>- 1 cup butter, room temperature
<br>- ½ cup white sugar
<br>- 2 teaspoons almond extract
<br>- 2 ½ cups sifted all-purpose flour
<br>- ⅓ cup granulated sugar for decoration
<br><p></p>Directions
<br>step 1: In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
<br>step 2: Preheat oven to 300 degrees F (150 degrees C).
<br>step 3: On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
<br>step 4: Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
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Ingredients
- 1 cup butter, room temperature
- ½ cup white sugar
- 2 teaspoons almond extract
- 2 ½ cups sifted all-purpose flour
- ⅓ cup granulated sugar for decoration

Directions
step 1: In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
step 2: Preheat oven to 300 degrees F (150 degrees C).
step 3: On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
step 4: Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

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