The recipe I made included dried cranberries and orange zest, but if you remove those elements you have a basic shortbread cookie 🙂 This recipe comes from an old magazine of my Moms, she likes to tear out recipes and alter them to her liking. I’m glad she does, these are delicious!
1 cup of butter, softened
2 tsp. vanilla extract
3/4 cup powdered sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/8 tsp. salt
1/4 tsp. baking powder
wax or parchment paper
- Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
- In a separate bowl, stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
- Gradually add the flour mixture to your butter mixture, beating at a low speed until blended. (if you’re going to use cranberries and orange zest add those in now as well)
- Divide your shortbread dough in half and shape each half into a (7 inch) log. Wrap your logs in wax paper, and chill for 4 hours, or freeze them in ziploc freezer bags for up to a month.
- Preheat your oven to 350°.
- If your dough is frozen, let the logs stand at room temperature for 10 minutes. If refrigerated just get right to slicing your log into approximately 24 slices or whatever thickness you prefer.
- Bake your cookies for 10-12 minutes or until the edges are golden.
- Remove shortbread from baking sheets and place on wire racks; let cool completely (about 20 minutes).
- Store in airtight containers.