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Slice and Bake Shortbread Cookies Recipe

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This recipe for Slice and Bake Shortbread Cookies, by , is from The DeLoria Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet DeLoria

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter, softened
3/4 c powdered sugar
2 tsp vanilla
1/2 tsp almond extract
2 c all purpose flour
1/4 tsp baking powder
1/8 tsp salt
Wax paper

Directions:
Directions:
Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and almond extract until blended.

Stir together flour, baking powder and salt. Gradually add to butter mixture, beating at low speed until blended.

Shape dough into 2 logs, about 2" by 7". Wrap each log in wax paper and chill 4 hours, or freeze in ziptop freezer bags for up to a month.

Preheat oven to 350. If frozen, let logs stand at room temperature for 10 minutes. Cut each log into 24 slices. Place slices 1" apart on lightly greased baking sheet. Bake for 10 to 12 minutes or until edges are golden. Remove from baking sheets and cool on wire rack.

Personal Notes:
Personal Notes:
To make Pecan shortbread cookies, replace the almond extract with 1 c. finely chopped pecans.

 

 

 

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