One of my favorite cookies, and one that is asked for quite often, is my shortbread cookies. This cookie can be the start of many different kinds of shortbread cookies. I like to experiment with different flavors and additions. This is a very light, crisp, flaky cookie that is very buttery and mildly sweet. You can flavor it any way you want, almond, rosewater, chocolate or add anything you want to it, chopped pecans, coconut, chocolate chips. It is a fun cookie to experiment with. That’s half the fun, taking a recipe for an everyday food and experimenting with different flavors and making it your own. So since a friend asked for it, Lisa, here you go…..
- 1 cup (2 sticks) salted butter, at cool room temperature
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract, optional, or the flavor of your choice
- 2 cups Flour
Preheat the oven to 300°F. Line cookie sheets with parchment paper.
In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won’t come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
Divide the dough in half, and press each half into a rectangular shape about 1/4 inch thick, smoothing the surface with your fingers, or with a mini rolling pin. Cut cookies into squares. Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern.
Bake the shortbread until it’s a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes. Remove it from the oven, and immediately remove cookies to a cooling rack.
Serve as is, or decorate. Here are a few suggestions:
Drizzle with melted caramel;
Spread with melted chocolate, and sprinkle with nuts;
Drizzle with thin icing in pastel colors