I’m finally back with more baked goods! I’ve been taking a break after the whole holiday baking frenzy. Now I’m ready to get back to business with that…
First up we have SHORTBREAD. I had wanted to do them for Christmas but decided to do Gingerbread Cookies instead. So here we are with these wonderful cookies.
SHORTBREAD (from the Betty Crocker Christmas Cookbook)
Makes about 2 dozen cookies (I got about 18 cookies!)
3/4 cup butter, softened
1/4 cup sugar
1 3/4 cups all purpose flour
1/2 tsp almond extract
1. Heat oven to 350F. In large bowl, beat butter and sugar with electric mixer on medium speed. Stir in flour and almond extract.
2. On lightly floured surface, roll dough into 9×6 inch rectangle, 1/2 inch thick. Cut into 1 1/2 inch squares with knife or cut with 1 1/2 inch cookie cutters. On ungreased cookie sheet, place squares or shapes about 1 inch apart.
3. Bake 12 to 14 minutes or until set. Remove from cookie sheet to wire rack. Cool completely about 30 minutes.
First batch out of the oven!
The dough will turn out to be on the crumbly side. I wonder if thats normal because I had that same situation with another recipe, the Peppermint Swirls, with the same type of texture. You can click HERE for that recipe if you’re interested. I didn’t want to use food coloring to decorate it since it was just for fun. If I do a batch with it in a more decorative way, I’ll post it up in an update!
The texture was crumbly and delicious. The taste was perfect. Both my mom and my boyfriend enjoyed them a lot. These may not have turned out super pretty and colourful but it still was quite tasty. Definitely something fun to try out!
Do you like shortbread? Are there any ways to make it less crumbly for the dough, maybe with more butter? Any ideas? Do you have another recipe that differs from this one? Feel free to share the link or suggest it! My mom seems to like shortbread a lot so I’m searching for the perfect recipe.