My first cookie attempt - Shortbread Cookies

Tags

Barefoot contessa, butter, cookies, shortbread

I got the recipe for these cookies from Ina Garten (The Barefoot Contessa).  She says it is her favorite cookie/shortbread recipe and I can see why.  The cookies were easy to make and they were so good.  Since its spring I made the cookies in shapes of different flowers.  I also gave them an almond flavor by adding some almond extract.

I baked up a batch for the church potluck and they were all gone in a matter of minutes. Everyone said how wonderful they tasted.  I didn’t tell them, but I already knew because almost half a batch of cookies didn’t make it to the potluck! Yum…

Ready for the oven

Shortbread Cookies
(slightly adapted from Barefoot Contessa)

Ingredients

• 3/4 pound unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon kosher salt

Directions

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla.
• In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
• Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/4-inch thick and cut into flower shapes with a cutter.
• Place the cookies on an ungreased baking sheet.  Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Ready to eat!

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