Prep Time
45 Mins
Chill Time
4 Hours
Bake Time
12 Mins
Yield
Makes 6 dozen

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until mixture is smooth. Stir in extracts.

Step 2

Stir together flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended.

Step 3

Shape dough into 3 (8-inch) logs; wrap logs separately in wax paper, and chill 4 hours. Cut each log into 24 slices, and place slices 1 inch apart on lightly greased baking sheets.

Step 4

Bake at 350° for 10 to 12 minutes or until edges are golden. Cool on wire racks.

Step 5

Slice-and-Bake Pecan Shortbread: Omit almond extract; stir in 1 cup finely chopped toasted pecans when adding vanilla. Shape dough into 3 (10-inch) logs. Chill; cut each log into 28 slices. Proceed as directed. Makes 7 dozen.

Step 6

Slice-and-Bake Chocolate Chip Shortbread: Omit almond extract; stir in 1 cup (6 ounces) semisweet chocolate morsels when adding vanilla. Shape dough into 3 (10-inch) logs. Chill; cut each log into 28 slices. Proceed as directed. Makes 7 dozen.

Step 7

Slice-and-Bake Coconut Shortbread: Omit almond extract; stir in 1 cup toasted coconut when adding vanilla. Shape dough into 3 (10-inch) logs. Chill; cut each log into 28 slices. Proceed as directed. Makes 7 dozen.

Step 8

Slice-and-Bake Almond Shortbread: Stir in 1 cup finely chopped toasted almonds when adding extracts. Shape dough into 3 (10-inch) logs. Chill; cut each log into 28 slices. Proceed as directed. Makes 7 dozen.

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