Recipe By Robin J.
Rating
Published Dec 21st
Prep 15m Cook 25m Additional 2h Ready In 2h 40m
Servings 3 dozen Calories 190.8

Melt-in-your-mouth shortbread.

Recipe Ingredients

  • 1 cup butter, room temperature
  • ½ cup white sugar
  • 2 teaspoons almond extract
  • 2 ½ cups sifted all-purpose flour
  • ⅓ cup granulated sugar for decoration

Cooking Directions

  1. 1 In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
  2. 2 Preheat oven to 300 degrees F (150 degrees C).
  3. 3 On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
  4. 4 Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Nutrition Facts

  • Calories 190.8
  • Carbohydrate 22.5 g
  • Cholesterol 27.1 mg
  • Fat 10.4 g
  • Fiber 0.5 g
  • Protein 1.9 g
  • Saturated Fat 6.5 g
  • Sodium 73 mg
  • Sugar 9.3 g

Chef's Notes

If you use unsalted butter, add 1/4 teaspoon salt to the recipe.

Reviews

  1. Wonderful recipe. The only thing I did different was I rolled into logs and sliced after chilling as others had suggested. Perfect...thank you!!
  2. These cookie are outstanding. After carefully reading the reviews I solved the whole dilemna about too much flour-- I used my Kitchen Aid Standmixer. At first the dough was very crumbly but I let the beaters do the work and then it all came together! I uploaded a photo of how I made these-- they - Read more ...
  3. Outstanding! This recipe is simple and classic. Instead of struggling with a wooden spoon I just used my electric mixer to do it all. First I beat up the cold butter sugar and extract then added the sifted flour and put the mixture on "stir." Those who said it was crumbly didn't stir it long - Read more ...
  4. These cookies didnt turn out as well as I thought they would. They didnt melt in the mouth in fact the dough was rather dry using only the 1 cup of butter
  5. Just made these followed other suggestions & cut flour to two cups rolled thin & cut with 2 1/2" decoritive cutter. Dipped 1/2 in melted milk chocolate. They are wonderful. Will be making another batch!!
  6. I am blown away. I have had the hardest time finding a good shortbread recipe and this one takes it. all I did was substitute vanilla for almond extract and add 1/8 cup brown sugar. perfect works in pan form and rolled into tubes and cut into cookies. very versitile.
  7. I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a double batch), covered them in Seran wrap and chilled them for a couple hours. Then I cut the - Read more ...
  8. I am currently going to culinary school and needed a recipe for shortbread for a tableside cooking practical. Not only was this shortbread easy to work with I topped it with powdered almonds and sugar and it came out exactly how I wanted. I think this recipe is fantastic.
  9. This is a great shortbread cookie like I remember from Scotland. We make them and then sandwich them between almond frosting. Just make sure that the sugar and butter are very well blended because this is what makes them turn out well.
  10. This recipe made the easiest and best shorbread I've ever made. (It is much easier and better than the recipe I found in Martha Stewart Living last Christmas!) I made two batches this evening for holiday gifts. Instead of using Almond Extract which I didn't have on hand I used vanilla extract and lemon extract. - Read more ...
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