Shelly's Recipe

SLICE-AND-BAKE SHORTBREAD COOKIES with Variations

Category: Cookies

1 cup butter, softened
3/4 cup powdered sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 cups flour
1/4 tsp baking powder
1/8 tsp salt
Wax paper

Beat 1 cup softened butter until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt. Gradually add flour mixture to butter mixture, beating at low speed until 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 shortbread slices for 10 to 12 minutes or until edges of slices are golden. Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.

Easy Variations:
Cranberry-Orange Shortbread Cookies: Stir in 1/2 cup chopped dried cranberries and 1 Tbsp. orange zest with extracts in Step 1.

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

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.