Almond Shortbread I You Have To Try

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Almond Shortbread I

"Melt-in-your-mouth shortbread."

Ingredients :

1 cup butter, room temperature
half of cup white sugar
2 teaspoons almond extract
2 half of cups sifted all-reason flour
1/three cup granulated sugar for adornment

Instructions :

Prep : 15M	Cook : 18M	Ready in : 2H40M

In a big bowl, beat butter with half of cup sugar and almond extract until light and fluffy. With a timber spoon, stir in flour till easy and nicely mixed. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
Preheat oven to 300 ranges F (150 levels C).
On gently sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 half-inch round cookie cutter. Place on ungreased cookie sheet 1 inch aside. Make an indentation inside the center of every cookie with the quit of a timber spoon.
Bake in preheated oven until cookies are mild golden brown round the rims, 25 to 30 minutes. While nevertheless warm, roll in sugar. Cool completely on a cord rack. Store in an air-tight field.

Notes :

If you operate unsalted butter, upload 1/4 teaspoon salt to the recipe.
Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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