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. |
