Ingredients
-
1
-
1/2
-
2 1/4
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Shortbread Cookies, This recipe came from a 1960’s calendar my mom has She would make these every Christmas for me Now I make them every year They melt in your mouth Not sure on the exact yield, it depends on what size cookie cutters you use , I love that its been more than fifteen years and five months since this recipe was posted and I/we used it today I had begun by not setting up mise en place and it nearly ruined the day I had placed a cup and a half of butter in my mixer bowl and then sifted the sugar on it It was then that I discovered I had enough flour for a single batch but the butter for a 1 1/2 batch used high gluten flour and cornstarch to make up the balance I have read comments about the dough being too crumbly and you would think the same of mine Yet that was not the case I rolled it out using ample flour as the dough was soft The result was a fine Danish style shortbread cookie with moderate almond flavor ( used two tsp almond extract) A very nice recipe indeed , Definetily the worst cookie I ever had
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Steps
|
1
Done
|
Cream Butter & Add Sugar Gradually. |
|
2
Done
|
Mix in Almond Flavoring. |
|
3
Done
|
Cream Thoroughly. |
|
4
Done
|
Add Flour 1/4 Cup at a Time. |
|
5
Done
|
Mix Well. |
|
6
Done
|
Divide Dough Into Several Portions. |
|
7
Done
|
Flatten One Portion at a Time on Lightly Floured Surface With Hands. |
|
8
Done
|
Roll Out Smooth With Lightly Floured Rolling Pin. |
|
9
Done
|
Cut Into Desired Shapes & Place on Ungreased Cookie Sheets. |
|
10
Done
|
Bake at 325f For 10-15 Minutes Until Golden Brown Around Edges. |
