This is one of my favorite cookies. You can do so much with it. Thanks to those creative people at Southern Living for sharing this recipe with all of us. I love this recipe because you can make a lot of them very quickly. Make up the dough and freeze for hostess gifts, give to neighbors, or make several kinds to take to a Cookie Swap. These are delicious. Hope you enjoy them! Have a great day and Happy Cooking! :)
Slice and Bake Shortbread Cookies
1 cup butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until mixture is smooth. Stir in extracts. 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.
Yield: Makes 6 dozen
Cranberry-Orange Shortbread Cookies: Stir in ½ cup chopped dried cranberries and 1 tablespoon orange zest with the extracts.
Toffee-Espresso Shortbread Cookies: Omit almond extract. Stir in ½ cup almond toffee bits and 1 tablespoon espresso powder with vanilla.
Pecan Shortbread Cookies: Omit almond extract; stir in 1 cup finely chopped toasted pecans when adding vanilla.
Chocolate Chip Shortbread Cookies: Omit almond extract; stir in 1 cup (6 ounces) semisweet chocolate morsels when adding vanilla.
Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract; stir in 1 cup toasted coconut, ½ cup finely chopped macadamia nuts and ¼ teaspoon coconut extract.
Almond Shortbread Cookies: Stir in 1 cup finely chopped toasted almonds when adding extracts.
From Southern Living