Shortbread Cookies
Source: http://www.thebrewerandthebaker.com/archives/9257
Ingredients
2 cups (4 sticks) unsalted butter
1 1/2 cups powdered sugar
4 tsp vanilla extract
1 tsp almond extract
4 cups (20 oz) all purpose flour
2 tsp baking powder
Instructions
To make the cookies, cream the butter and powdered sugar together on medium-high for 2-3 minutes, until fluffy. If you start with cold butter like I do, 3-4 minutes.
Reduce speed to low and add the extracts.
Add flour and baking powder, and mix on medium just until the dry ingredients are completely incorporated.
Turn dough out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for 30 minutes.
Preheat oven to 350.
Lightly flour your work surface and roll out your dough (it's easier for me to divide it into 3 or 4 portions first) to ~1/3 inch thickness.
Cut shapes with a floured cookie cutter, reflouring between each cookie.
Lightly knead the scraps and re-roll until you run out of dough or get the number of cookies that you need. (Leftover dough can be refrigerated a week or frozen for several months.)
Transfer cookies to a parchment lined baking sheet and place in the freezer while the oven is preheating.
Bake 10-12 minutes, until the cookies just begin to brown around the edges.
Let cool completely before decorating.
Frost using this recipe.
