My Favorite Shortbread Cookie Recipe:
2 cups of all purpose flour
1/4 cup of sugar
1.5 sticks of butter [3/4 cup] -- softened
3 to 4 drops of almond extract
Preheat oven to 350 degrees. Cream sugar and butter until smooth. Add almond extract. Gradually add flour -- mix well. Either drop small balls on your cookie sheet and press down with a flat device [a glass works] or roll out your dough and use a small cookie cutter. Bake on un-greased cookie sheet for 15 minutes.
I make a butter cream icing to layer these cookies, but they are great plain.
ButterCream Icing:
2 egg whites
½ cup of sugar
1 stick of butter -- cut up and slightly softened
3 drops of almond extract
Over double boiler whisk sugar and egg whites. When thermometer registers 160 degrees, remove from simmering water and place in mixing bowl. Mix until egg/sugar concoction forms stiff peaks and mixture is cool. Add butter pieces gradually ensuring each piece is thoroughly mixed in before adding the next. Mix at least 10 minutes on high once all the butter is added. Add almond extract or whatever flavorings you like. The mixture may coagulate -- if this happens just mix until it sets up again. Dip or ice your cookies depending on the consistency of your icing.
Yield just over 2 dozen.
Last edited by QiSoftware on Thu Jan 09, 2014 12:16 pm; edited 1 time in total
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