- 10 mins
Ingredients
- VARIATIONS:
- 1 cup Butter - softened
- 3/4 cup Powdered sugar
- 2 tsp. Vanilla Extract
- 1/2 tsp. Almond Extract
- 2 cups All purpose flour
- 1/4 tsp. Baking Powder
- 1/8 tsp. Salt
- Cranberry-Orange:
- 1/2 cup Chopped dried cranberries
- 1 Tbsp. Orange zest with extracts as in Step #1
- Pecan Shortbread:
- 1 cup Finely Chopped tasted pecans with vanilla
- (omit almond tract)
- Coconut Macadamia Nut:
- 1 cup Toasted coconut
- 1/2 cup Finely chopped macadamia nuts 1/4 tsp. Coconut extract with vanilla
- Omit almond extract
Preparation
Step 1
Preheat oven to 350 degrees
Beat 1 cup of softened butter at medium speed with electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
Stir together 2 c ups flour, 1/4 teaspoon baking powder and 1/8 teaspoon salt.
Gradually add flour mixture to butter mixture, beating at low speed until blended.
Shape dough into 2 seven-inch logs. Wrap each log in wax paper and chill for 4 hours, or freeze logs in ziptop plastic freezer bags up to one month.
Preheat oven to 350 degrees
If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
Bake slices at 350 degrees for 10-12 minutes or until edges of slices are golden.
Remove cookies from sheet and place on wire racks; let cool completely (20 minutes). Store in airtight containers.