Slice-and-Bake Shortbread Cookies

By gina62_cooks

Ingredients

• 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
• Wax paper

Details

Servings 4

Preparation

Step 1

Beat 1 cup softened butter at medium speed til creamy. Gradually add powdered sugar, beating til smooth. Stir in vanilla and almond extracts til blended.
Stir together all-purpose flour, baking powder, and salt.
Gradually add flour mixture to butter mixture, beating at low speed til blended.
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.
Preheat oven to 350.
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.
Bake slices for 10 to 12 minutes or til edges are golden.
Cool on racks and place in airtight container.

VARIATIONS:
Pecan Shortbread Cookies
Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in step 1.

Coconut-Macadamia Nut Shortbread Cookies
Omit almond extract. Stir in 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and 1/4 tsp coconut extract with vanilla in step 1.

Cherry Shortbread
Stir in 1/2 cup chopped dried cherries with extracts in step 1.

Toffee- Espresso Shortbread Cookies
Omit almond extract. Stir in 1/2 cup almond toffee bits and 1 tbsp espresso powder with vanilla in step 1.