Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living December 2003

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Recipe Summary

prep:
45 mins
chill:
4 hrs
bake:
12 mins
total:
4 hrs 57 mins
Yield:
Makes 6 dozen
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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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