Ingredients
2 sticks unsalted butter, softened
1 stick salted butter, softened
1 cup extra fine sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups unbleached flour
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer with the paddle attachment, cream the butter and 1 cup of sugar until they are just combined. Add the vanilla and almond extracts. Add the flour to the butter-and-sugar mixture. Mix on low speed until the dough just starts to come together. Dump onto a surface dusted with flour and knead until combined, then roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick (or thinner if desired) and cut with desired cutters. Place on parchment paper on a cookie sheet and sprinkle with sugar. Place cookie sheet in refrigerator for at least 15 minutes. Bake for 10 to 20 minutes, until the edges just begin to brown. Allow to cool to room temperature.
Slightly modified from Ina Garten's shortbread recipe. Link to recipe here.
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