Mom’s Shortbread Cookies

This recipe is a bit different from most shortbread, as it uses brown sugar. It’s the one I remember as a child, so I make it every Christmas. Half of the fun is deciding how to decorate them – think like a kid when you do this. Anything goes – candied fruit, chocolate chips, sprinkles, nuts… just be prepared to clean up the mess afterwards 🙂

1  cup butter

1/2 cup brown sugar, firmly packed

1/2 tsp vanilla extract

2-1/4 cups all purpose flour

1/2 tsp almond extract (optional, but good)

Cream the butter and sugar till fluffy. Add extracts and mix well. Add flour 1/4 cup at a time, mixing well after each addition.

Divide the dough into 4 equal portions. Place  one portion on a well-floured surface. Pat it down and turn it over. Roll out to 1/4 inch thickness(if you roll them too thin, they will burn). Cut into desired shapes with cookie cutters and place on un-greased cookie sheets. Decorate as you wish, pushing decorations gently into dough so it doesn’t slip off on the way to the oven.

Bake at 325F (160C) for approximately 12-15 minutes or until golden. (If you are using both racks in the oven, shift the trays part way through cooking to ensure even cooking.) Store in a sealed container.

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