These soft, melt-in-your-mouth shortbread biscuits are made with butter, flour, sugar and pure almond extract.
I am Scottish and this is as near authentic shortbread that I have found. I altered slightly, omitting the almond extract and used vanilla sugar, I also a used 200gm plain flour, 50gm cornflour, 50gm rice flour . After mixing I roll the batch into a thick sausage coat in cornflour then wrap in cling film then into the freezer for 30mins. Then its sliced and into the oven - 26 Jan 2018
I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a double batch), covered them in Seran wrap and chilled them for a couple hours. Then I cut the dough into half-inch chunks (I got average of aboout a dozen to fifteen pieces from each log) and flattened them on a cookie sheet with the bottom of a glass covered in sugar. They turned out great! I also made up some of the Almond Butter Icing I found under the "Frostings and Icings" section -- the two together make a great combo! - 14 Jul 2002 (Review from Allrecipes US | Canada)
Outstanding! This recipe is simple and classic. Instead of struggling with a wooden spoon, I just used my electric mixer to do it all. First I beat up the cold butter, sugar and extract, then added the sifted flour and put the mixture on "stir." Those who said it was crumbly didn't stir it long enough. I took other reviewers' advice and used only 2 cups of flour. Also, I rolled it into a 2.5 inch log, chilled, then sliced the cookies 1/2" thick. They baked in my convection oven for 20 mins and were perfect! Soft and delish. Enjoy! - 14 Jun 2007 (Review from Allrecipes US | Canada)