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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Adapted from Shortbread for the Holidays , Good Food Magazine, December 1987. Shortbread began in Scotland four or five centuries ago as a buttery treat for New Year's Eve. The basic sturdy dough can be easily adapted to a variety of flavors and shapes, including the classic petticoat tails , triangles with lacy trim. This recipe is about 30 minutes in the kitchen, yet seems like you took a lot more trouble. Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1/2 cup unsalted butter, room temperature |
2 tablespoons unsalted butter, room temperature |
1/2 cup coarsely chopped almonds |
Directions:
1. Heat oven to 325 degrees.
2. Place all ingredients except almonds in mixer bowl; beat until dough is smooth, cleans side of bowl, and gathers into ball.
3. Lightly flour fingers and press dough evenly over bottom of unbuttered 9 square baking pan. Sprinkle almonds over top and press lightly into dough with palm of hand. Using sharp knife, score dough into 32 small rectangles (8 strips one way and 4 strips crosswise). Prick each rectangle twice with fork.
4. Bake until dough is barely colored and almonds are lightly toasted, about 20 minutes. Let cool 5 minutes in pan, then cut rectangles. Cool completely in baking pan. Store cookies in airtight container.
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