I am so happy to be making these again. I have tried numerous Shortbread recipes and found a few I really like but I love these. I lost this recipe for years till it came floating out between the pages of an old recipe book of my moms several days ago. They are simple to make and always turn out. Key is not to over heat your oven or they will spread to much. As you can see it works great through a cookie press or in a Shortbread pan. If you have the Cookie Press attachment for the Ankarsrum it would work fantastic, unfortunately I had borrowed mine to a friend so I used another press this time.
Accessories: Stainless Bowl with Roller and Scraper
Quantity: As you see in photo… plus 1
Preheat Oven to 300 degrees.
- 4 cups sifted White Flour
- 2 Tsp. Cornstarch
- 1 Tsp. Salt
- 2 Cups Room Temperature Butter
- 1 1/2 Tsp. Vanilla Extract
- 1 Tsp. Almond Extract
- 1 Cup Sifted Icing Sugar
Though with many recipes you may have a tendency to interchange margarine for the butter, please do not here or you will be highly disappointed.
Sift together the flour, cornstarch and salt in a bowl. In the mixer bowl add the butter, icing sugar, vanilla and almond extracts.. Whip this together till well blended. If butter tends to stick to the roller scrape down with the spatula that came with your mixer. If you lightly flour the roller before hand this all but eliminates sticking. Blend in the flour mixture and mix together first it will be lumpy but in no time you will have a smooth batter. Increase speed and whip for a few minutes, this will result in the lightest cookies you can imagine. At this point you can finish your cookies however you like; put them through the press as I did or into a lightly sprayed ceramic Shortbread pan. Or you may want to roll them out and cut. If rolling out you will find the dough easier to work with if you chill it for 30 – 45 minutes before rolling. Bake is slow 300 degree oven for 15 – 20 minutes till edges are pale gold. Enjoy….