A traditional shortbread cookie, great for pressing or molding and for when you want to make something that looks fancy with little fuss or for when the cupboards are getting bare of anything but basics.
Lots of shortbread recipes are available: be suspicious of any that call for backing soda, baking powder, or eggs as these will help hold the dough together but will result in a soft or crispy cookie, not shortbread's delicate melt-in-the-mouth texture.
Heat oven to 325 degrees
1 c. butter (some recipes call for unsalted)
1/2 c. sugar (a little more if powdered)
1 t almond extract (or other extract of your choosing)
2 c. flour (a little more may be needed to get the dough sufficiently stiff, depending on moisture levels)
food coloring if desired
Cream butter and sugar. Add almond extract and beat briefly. Add flour and mix thoroughly with wooden spoon until stiff dough holds together when pressed. Add food coloring to all or part. Pat lightly into balls or press gently into mold. Place two inches apart on ungreased cookie sheet. Shape with press, pastry wheel, or fork to shape. Bake 25-30 minutes until top and sides appear dry or bottom edge is just barely changing toward brown. Allow to partially cool and break apart molded block before removing from pan.
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