Shortbread Cookie Recipe
 Shortbread Cookies The rich, buttery goodness of shortbread is hard to beat—perfect for the holidays or whenever you’re in the mood for a sweet treat. Ingredients 1 cup (2 sticks) unsalted butter, at room temperature 1 cup confectioners sugar ½ teaspoon salt 2 teaspoons vanilla extract ¼ teaspoon almond extract 2 cups all-purpose flour, spooned into measuring cup and leveled-off 1 cup (2 sticks) unsalted butter, at room temperature 1 cup confectioners sugar ½ teaspoon salt 2 teaspoons vanilla extract ¼ teaspoon almond extract 2 cups all-purpose flour, spooned into measuring cup and leveled-off Instructions Preheat the oven to 300°F and set an oven rack in the middle position. Lightly grease two round 8-in cake pans with nonstick cooking spray. Line the pans with parchment rounds, and then spray again. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, salt, vanilla extract, and almond extract. Beat until smooth and creamy, about 1 minute. Add the flour beat on low speed until the dough comes together in a cohesive mass. Divide the dough in half (if you have a scale, each half will weigh about 10.5 oz). Dust your hands with flour and press each half into an even layer in the prepared pans, dusting your hands with more flour as necessary to prevent the dough from sticking. To smooth the surface, place a piece of plastic wrap over the dough and smooth with your hands. Use a fork to prick the dough all over in 1-inch intervals to allow steam to escape while the shortbread bakes. 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 the pans from the oven, and let cool on a rack for about 10 minutes. Run a blunt knife around the edges of the pan to loosen the shortbread, and then carefully turn each round out of the pans, using your hand to gently lower the shortbread onto a cutting board. Using a sharp knife, cut each round into 8 or 10 wedges. (Do this while the shortbread is still warm; otherwise, it won't cut easily and will crumble.) Transfer the shortbread wedges to a rack to finish cooling. Store in an airtight container at room temperature for up to 1 month, or freeze for longer storage. Freezer-Friendly Instructions: The shortbread dough can be frozen for up to 3 months. After mixing, shape the dough into 2 disks, wrap each securely in plastic wrap, and place them in a sealable bag. Thaw overnight before baking. To freeze the shortbread after baking, store in an airtight container separating layers with parchment paper or aluminum foil. Thaw at room temperature before serving. Preheat the oven to 300°F and set an oven rack in the middle position. Lightly grease two round 8-in cake pans with nonstick cooking spray. Line the pans with parchment rounds, and then spray again. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, salt, vanilla extract, and almond extract. Beat until smooth and creamy, about 1 minute. Add the flour beat on low speed until the dough comes together in a cohesive mass. Divide the dough in half (if you have a scale, each half will weigh about 10.5 oz). Dust your hands with flour and press each half into an even layer in the prepared pans, dusting your hands with more flour as necessary to prevent the dough from sticking. To smooth the surface, place a piece of plastic wrap over the dough and smooth with your hands. Use a fork to prick the dough all over in 1-inch intervals to allow steam to escape while the shortbread bakes. 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 the pans from the oven, and let cool on a rack for about 10 minutes. Run a blunt knife around the edges of the pan to loosen the shortbread, and then carefully turn each round out of the pans, using your hand to gently lower the shortbread onto a cutting board. Using a sharp knife, cut each round into 8 or 10 wedges. (Do this while the shortbread is still warm; otherwise, it won't cut easily and will crumble.) Transfer the shortbread wedges to a rack to finish cooling. Store in an airtight container at room temperature for up to 1 month, or freeze for longer storage. Freezer-Friendly Instructions: The shortbread dough can be frozen for up to 3 months. After mixing, shape the dough into 2 disks, wrap each securely in plastic wrap, and place them in a sealable bag. Thaw overnight before baking. To freeze the shortbread after baking, store in an airtight container separating layers with parchment paper or aluminum foil. Thaw at room temperature before serving. Nutrition Information Powered by Serving size: 1 wedge Calories: 152 Fat: 9 g Saturated fat: 6 g Carbohydrates: 16 g Sugar: 6 g Fiber: 0 g Protein: 1 g Sodium: 60 mg Cholesterol: 24 mg Serving size: 1 wedge Calories: 152 Fat: 9 g Saturated fat: 6 g Carbohydrates: 16 g Sugar: 6 g Fiber: 0 g Protein: 1 g Sodium: 60 mg Cholesterol: 24 mg