Prep 7 mins
Cook 18 mins
keep an eye on them because they burn easily, but are so delicious
- 2 cups s all-purpose flour
- 3⁄4 cup margarine, softened
- 1⁄4 cup granulated sugar
- 1 tablespoon vanilla or 1 tablespoon almond extract
- 1 tablespoon confectioners' sugar or 1 tablespoon vanilla sugar
- Preheat oven to 350°F
- beat together butter and sugar at medium speed until light and fluffy. Beat in vanilla. Gradually beat in flour until smooth.
- On a floured surface, using a floured rolling pin, roll dough to a ½-inch thickness. Using a 1 inch round cookie cutter, cut out cookies. Gather trimmings, re-roll, and cut out more cookies.
- Place cookies, 1 inch apart, on an ungreased baking sheet. Bake until set and golden, 18 to 20 minutes. Transfer cookies to a wire rack to cool. Sprinkle with confectioners' sugar.
These cookies didn't taste too bad but the dough was really dry and glutinous.. I had a heck of a time trying to roll it out. I followed the recipe religiously but they just didn't come out. I think something is missing here.
What gorgeous little shortbread cookies. They're so adorable, so tasty, and you really get a lot of them out of this recipe! I don't care for margarine, so I used butter flavored vegetable shortening, to keep the recipe vegan as was intended. I'm sure they would be delightful with real butter as well. I also used both vanilla and almond extracts, because I love them together. These little cookies are perfect with a nice cup of tea. Made for PAC Fall '08.