Shortbread Cookies (photo)

Shortbread Cookies

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Ingredients

  • 3 cups flour
  • 1 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 1/4 teaspoon almond extract
  • 2 Tbsp lemon juice

Method

1 Combine flour, salt, butter, and sugar in a bowl. Mix with your fingers until it forms flaky crumbs and lumps. Mix in the egg, almond extract, and lemon juice. Continue to mix until it clumps; at first it may seem very dry. Shape into two balls, flatten into disks, wrap in plastic, refrigerate at least an hour, preferably overnight.

2 Pre-heat oven to 350°F.

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3 Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. The dough may be crumbly; if it falls apart, press it back together. Allow to relax enough to become somewhat pliable before rolling out. Roll out a disk, one at a time, between two sheets of parchment paper (or wax paper), to a 1/8 to 1/4-inch thickness, depending on how thick or thin you would like your cookies to be.

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4 Dip the edges of one side of your cookie cutter into flour and cut out your cookie shapes. If the rolled-out dough becomes too soft to work with, place it in the freezer for a few minutes to firm up. Place on parchment paper or Silpat on a cookie sheet, with at least 1/2-inch distance between the cookie shapes.

shortbread-cookies-4.jpg 5 Bake at 350°F for 8-12 minutes, depending on the thickness of the cookies, until the edges are just slightly golden brown. Remove from oven. Let cool on a rack for 10 minutes.

Makes 3-5 dozen cookies, depending on how thick, and the size of your cookie cutters.