Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living December 2009


Recipe Summary

15 mins
5 hrs 15 mins
Makes 4 dozen


Ingredient Checklist


Instructions Checklist
  • Beat 1 cup softened butter at medium speed 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 into 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°.

  • 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 completely (about 20 minutes). Store in airtight containers.

  • Easy Variations:

  • Cranberry-Orange Shortbread Cookies: Stir in 1/2 cup chopped dried cranberries and 1 Tbsp. orange zest with extracts in Step

  • Pecan Shortbread Cookies: Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in Step

  • Toffee-Espresso Shortbread Cookies: Omit almond extract. Stir in 1/2 cup almond toffee bits and 1 Tbsp. espresso powder with vanilla in Step

  • Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract. Stir in 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and 1/4 tsp. coconut extract with vanilla in Step