Scottish Shortbread Cookies
See Anne L. Watson's
BAKING WITH COOKIE MOLDS,
1 1/2 cups butter
3/4 cup sugar
1 teaspoon almond extract
3 1/2 cups sifted all-purpose flour
1 - Cream butter, sugar and almond extract
in a large mixer bowl on low speed.
2 - Stir in up to 3 1/2 cups of sifted flour, 1/2 cup at
a time. Mix well. Beat until light and
fluffy and solid enough to knead.
3 - Transfer to your work surface to make a soft dough.
4 - Shape dough into one or more smooth
balls, cover and refrigerate if not to be used immediately.
5 - Follow instructions for cookie stamps
or deep cavity molds.
6 - Preheat the over to 350 degrees F. (or slightly lower
for thick or large cookies).
7 - Bake the cookies for 10-15 minutes* until the edges have slightly browned an the center of cookie is firm
to the touch, but not hard.
*Baking time will depend upon cookie size and thickness.