Shortbread Cookie Recipe

Try this easy Shortbread Cookie recipe. It takes very few ingredients and the the cookies make a terrific treat, especially with coffee. Mama Redbuck likes to make shortbread cookies in a cake tin and then cut them into wedges, but you can also simply roll the dough out into a sheet and cut the cookies after baking, or use a cookie cutter and cut the cookies before baking, but any way you do it the cookies will taste great.
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Ingredients for this Shortbread Cookie Recipe

2 cups sifted ALL-PURPOSE FLOUR
1 cup softened BUTTER
1 cup POWDERED SUGAR
cup chopped ALMONDS or PECANS (optional)
2 tsp VANILLA EXTRACT
tsp ALMOND EXTRACT (optional)

How to Make Shortbread Cookies

Set the butter out and allow it to soften and come to room temperature.
In a bowl combine the butter, the powdered sugar, and the vanilla and almond extract.
Mix well. Gradually add in the sifted flour and continue to mix.
If desired, mix in chopped almonds or pecans.

Bring the dough together and then roll it out to about inch thickness. My mama likes to roll the dough into cake tins and cut cookies into wedges after baking, but you can roll the dough onto a baking sheet and cut into squares after baking, cut shapes with a cookie cutter before baking, or simply form individual cookies by hand, there is no wrong way, and it will all taste the same.

Bake on parchment paper or a lightly oiled baking sheet in an oven preheated to 300 degrees Fahrenheit for 35 to 40 minutes. The shortbread wont get a lot of color when baking, so dont wait until the cookies get too dark.

If you are cutting into cookie shapes after baking, do so right out of the oven, before the cookies cool and firm up, otherwise they will break apart when you cut them.

As soon as the cookies cool they're ready to eat!