Almond Shortbread I Best Family Recipes

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Almond Shortbread I

"Melt-in-your-mouth shortbread."

Ingredients :

1 cup butter, room temperature
half of cup white sugar
2 teaspoons almond extract
2 half cups sifted all-purpose flour
1/three cup granulated sugar for adornment

Instructions :

Prep : 15M	Cook : 18M	Ready in : 2H40M

In a large bowl, beat butter with half cup sugar and almond extract until mild and fluffy. With a wooden spoon, stir in flour till clean and well mixed. Divide dough into 2 parts. Wrap in plastic and refrigerate for two hours.
Preheat oven to 300 stages F (one hundred fifty levels C).
On lightly sugared surface, roll out dough, one component at a time, approximately half-inch thick. Cut out cookies with a 1 half of-inch spherical cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation within the center of every cookie with the give up of a wood spoon.
Bake in preheated oven till cookies are light golden brown round the rims, 25 to half-hour. While nevertheless warm, roll in sugar. Cool completely on a cord rack. Store in an air-tight container.

Notes :

If you use unsalted butter, add 1/4 teaspoon salt to the recipe.
Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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