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Almond Shortbread I

"Melt-in-your-mouth shortbread."

Ingredients :

1 cup butter, room temperature
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration

Instructions :

Prep : 15M	Cook : 18M	Ready in : 2H40M

In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
Preheat oven to 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Notes :

If you use unsalted butter, add 1/4 teaspoon salt to the recipe.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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