Beat 1 cup softened butter at mediumspeed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
Stir together 2 cups flour, 1/4 tsp baking powder, and 1/8 tsp salt.
Gradually add flour mixture to butter mixture, beating at low speed until blended.
Shape shortbread dough intto 2(7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip top plastic freezer bags up to 1 month.Preheat oven to 350 degrees. If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper lined baking sheets. Bake shortbread slices at 350 for 10 to 12 minutes or until edges of slices are golden. Remove shortbread from baking sheets, and place on wire racks. let cool. Store in air containers.
Pecan shortbread cookies. Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in Step 1.
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