This recipe came from a 1960's calendar my mom has. She would make these every Christmas for me. Now I make them every year. They melt in your mouth. Not sure on the exact yield, it depends on what size cookie cutters you use.
- Ready In:
- Cream butter & add sugar gradually.
- Mix in almond flavoring.
- Cream thoroughly.
- Add flour 1/4 cup at a time.
- Mix well.
- Divide dough into several portions.
- Flatten one portion at a time on lightly floured surface with hands.
- Roll out smooth with lightly floured rolling pin.
- Cut into desired shapes & place on ungreased cookie sheets.
- Bake at 325°F for 10-15 minutes until golden brown around edges.
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I love that its been more than fifteen years and five months since this recipe was posted and I/we used it today. I had begun by not setting up mise en place and it nearly ruined the day. I had placed a cup and a half of butter in my mixer bowl and then sifted the sugar on it. It was then that I discovered I had enough flour for a single batch but the butter for a 1 1/2 batch. I used high gluten flour and cornstarch to make up the balance. I have read comments about the dough being too crumbly and you would think the same of mine. Yet that was not the case. I rolled it out using ample flour as the dough was soft. The result was a fine Danish style shortbread cookie with moderate almond flavor ( I used two tsp almond extract). A very nice recipe indeed.Reply
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