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…
(slightly adapted from Barefoot Contessa)
- 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
- 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.