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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shortbread roll out cookies Recipe

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This recipe for Shortbread roll out cookies is from bethanne's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 teaspoon baking powder
1/2 teaspoon salt
3 cups AP flour
Directions:
Directions:
Preheat oven to 350.
In the bowl to a stand mixer cream butter and sugar until smooth. about 3-5 minutes.
Mix in vanilla and almond extract and egg.
In a separate medium sized bowl combine baking powder, salt and flour. mix well and add to wet ingredients a little at a time until combined. If the dough looks crumbly keep mixing, may take a few minutes to combine and pull away from sides of bowl.
DO NOT CHILL THE DOUGH
Divide into 2 batches to make rolling out easier.
Roll 1/4 of an inch thick onto a floured surface and cut into desired shapes. Bake 6-8 minutes (8-10 if you want a darker cookie)
Let cool on cookie sheet 5 minutes and transfer to cooking rack.
You can reform the leftover dough back into a ball and roll out as many times as you need.
Personal Notes:
Personal Notes:
You can decorate with frosting (Shortbread Cookie Frosting) or before cooking sprinkle with some colored sanding sugar.

 

 

 

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