- 4
Ingredients
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 2 tsp vanilla
- 1/2 tsp almond extract
- 2 cups flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- Wax paper
Preparation
Step 1
1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla and almond extracts until blended.
2. Stir together flour, baking powder and salt.
3. Gradually add flour mixture to butter mixture, beating at low speed until blended.
4. Shape shortbread dough into 2 (7 inch) logs. wrap each log in wax paper and chill 4 hours or freeze logs in zip top plastic freezer bags up to 1 month.
5. Preheat oven to 350°.
6. If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
7. Bake shortbread slices at 350° for 10-12 minutes or until edges of slices are golden.
8. Remove shortbread from baking sheets and place on wire racks; let cool completely (about 20 minutes).