Almond Shortbread Strips

Adapted from "Shortbread for the Holidays", Good Food Magazine, December 1987. Shortbread began in Scotland four or five centuries ago as a buttery treat for New Year's Eve. The basic sturdy dough can be easily adapted to a variety of flavors and shapes, including the classic "petticoat tails", triangles with lacy trim. This recipe is about 30 minutes in the kitchen, yet seems like you took a lot more trouble.

• Ready In: 30 mins
• Serves: 32
• Yields: 32 cookies

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup confectioners' sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon  almond extract
• 1⁄2 cup unsalted butter, room temperature
• 2  tablespoons unsalted butter, room temperature
• 1⁄2 cup  coarsely chopped  almonds

Directions

1. Heat oven to 325 degrees.
2. Place all ingredients except almonds in mixer bowl; beat until dough is smooth, cleans side of bowl, and gathers into ball.
3. Lightly flour fingers and press dough evenly over bottom of unbuttered 9" square baking pan. Sprinkle almonds over top and press lightly into dough with palm of hand. Using sharp knife, score dough into 32 small rectangles (8 strips one way and 4 strips crosswise). Prick each rectangle twice with fork.
4. Bake until dough is barely colored and almonds are lightly toasted, about 20 minutes. Let cool 5 minutes in pan, then cut rectangles. Cool completely in baking pan. Store cookies in airtight container.