Short Bread Cookies
Soft Rich Shortbread Cookie Recipe
I was given this recipe by one of my Sunday School teachers I had for years. Every year around Christmas our class would decorate cookies and bring them to a nursing home. We would give the cookies to the sweet tenants while we sang Christmas songs. My teacher’s short bread cookie recipe quickly became my favorite cookie of all time. I find these cookies perfect for any holiday or occasion by simply changing up the cookie cutter shape and toppings. Small bite sized cookies fit nicely in a jar and are packaged perfectly for a gift for a neighbor, friend, or coworker.
When it comes to sweets in our home, we try to have them only on special occasions. I feel if we eat whole foods and make healthy choices on a regular basis that a cookie or piece of cake is in order as a special treat! I love this recipe because of its simplicity of only five ingredients, and I can make sure the ingredients are organic. This is by far my family’s favorite cookie recipe; the cookies are soft and rich, but not too sweet.
Prep Time: 10 minutes
Cook TIme: 6-8 minutes
Yields: 3-4 dozen cookies depending on size of cookie cutter
4 Sticks Butter, softened
1 1/4 Cups White Sugar
1 Teaspoon Almond Extract
5 Cups All Purpose Flower, plus extra for rolling dough.
1. Preheat oven 350 degrees
2. Cream the butter and sugar with a mixer; I use my Kitchen Aid stand up mixer. Add the egg and almond extract to the creamed butter and sugar mixture. Once combined add the flour one cup at a time until completely mixed.
3. Roll the dough about 1/4 to 1/2 of an inch thick and then use your favorite cookie cutter to cut out cookies. I find small cutters of simple shapes work best with this recipe as the cookies are soft and can break easy. I’ve tried different animal shapes and stars, but they don’t seem to hold up as well as a simple circle or heart shaped cookie.
4. Place the dough cookies on an uncreased cookie sheet and bake at 350 degrees for 6-8 minutes. Don’t over cook or the cookies will not have the consistency you want. Let the cookies cool on a wrack or piece of parchment paper.
The cookies can be eaten without frosting but I usually apply a thing layer of powdered sugar glaze frosting. Or I add fun sprinkles or colored sugar on the top.
Adding the juice of a fresh lemon or orange to the powdered sugar instead of milk or water can add a tart flavor and freshness. Sometimes I use a couple tablespoons of the juice from a jar of Maraschino Cherries. The cherry juice compliments the almond flavor in the cookies as well as add a pretty pink color to the frosting.
Recipe Notes: You may substitute the almond extract with the seeds of one vanilla bean pod which makes for a yummy variation as well.