These eggless shortbread cookies are light, crisp and so easy to make. They are perfect with a cup of hot chocolate!
Ingredients:
¾ cup butter, softened
½ cup granulated sugar
¾ tsp vanilla extract
¼ tsp almond extract
1 ¾ cup all purpose flour
¼ tsp salt
Method:
1. Cream together the butter, sugar and extracts.
2. Add the flour and sugar and mix just until combined.
3. Knead the dough lightly until it holds together, shape it into a log making sure the edges are smooth and the dough is not crumbly.
4. Refrigerate for at least 1 hour, or up to 3 days. It also freezes well.
5. Cut the chilled dough into slices ¼ - ½ inch thick, and arrange slices on a baking tray.
6. Immediately bake the cookies in a preheated oven at 350 degress for 20 minutes (15 minutes for smaller cut cookies), or just until the edges are slightly golden.
7. Cool the cookies on a cooling rack.
Store the cookies in a sealed container or cookie jar.
Feel free to coat these cookies in melted chocolate or add some royal icing and sprinkles.
Enjoy!