Shortbread Cookies

Over the summer, I had a gathering with a group of friends and was given the task of making a light dessert because everyone was signing up for Weight Watchers. So I told the gang I was making sorbet and cookies and they all groaned. "Who eats that?" "We didn't mean for you to do something that light." So I started second guessing my dessert selection and decided to add a few other desserts in case the sorbet and shortbreads were not a fan favorite. I ended up baking a pound cake and butterscotch brownies but nothing disappeared as fast as these shortbread cookies that no one wanted.

So I am planning out my New Year's Eve menu and thinking this might be a good cookie to have around...something not too sweet so my drinking folks won't be groaning about a stomach ache before the clock strikes 12.

Shortbread Cookies

3 c flour 
1 tsp salt
2 sticks unsalted butter, room temperature
1 c sugar
1 large egg, lightly beaten
1/4 tsp almond extract
2 tbsp lemon juice

Preheat oven to 350 degrees.

In a medium sized bowl, combine flour, salt, butter and sugar. Mix until crumbly. Add the egg, extract, and lemon juice. Shape into two disks, wrap in plastic, and refrigerate for an hour.

Let cookie dough sit at room temperature for 15 minutes. Roll out a disk, one at a time, between two sheets of parchment paper. Cut dough with cookie cutter to form cookies. Bake for 8-12 minutes or until the edges are just slightly golden brown. Rotate baking sheet at the midway point, until the edges are lightly golden and the tops of the cookies are slightly less golden. Remove from oven when done. Let cool on a rack for 10 minutes.

Note: You may sprinkle with white decorating sugar, if desired. If so, brush the tops of cookies with egg wash, sprinkle sugar and then bake.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.