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| COUNTRY HEART SHORTBREAD | |
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1 1/2 c. butter, at room temp. 1 c. confectioners' sugar 1 tbsp. vanilla or almond flavor 2 2/3 c. all-purpose flour 1/4 c. sugar Beat butter, confectioners' sugar and flavoring until fluffy. Gradually blend in flour. Divide dough in half. Refrigerate at least 4 hours. Heat oven to 325 degrees. Lightly grease cookie sheets. On a floured surface roll half dough to 3/8 inch thickness. Cut with floured heart or star shaped cookie cutter. Bake about 12 minutes or until firm and set but not browned. Makes about 80 cookies. | |
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recipe reviews #183252
G. Busler (Ohio) says:
I originally made this with the 1 tablespoon of almond extract. In my opinion it was way too much. In my subsequent batches, I used only 1 and 1/2 teaspoons of almond and the cookies were delicious. Perhaps Vanilla extract needs to be the 1Tbs, definitely not the almond. This definitely is the best recipe, either way.
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