Easter Shortbread

One very easy, melt-in-your-mouth shortbread recipe, this one is great for easter or just with afternoon tea. Try sandwiching two cooled cookies with strawberry or raspberry jam for a special treat!

Ingredients:

2 sticks of SALTED butter (softened)

1/2 cup powdered sugar

1/4 cup cornstarch

1 and 1/2 cup of flour

1 tsp Vanilla Extract

1 tsp orange or lemon zest

2 drops Almond Extract

granulated sugar (for rolling)

1. Slice butter and soften in microwave (15 sec on High for me)

2. Beat, either by hand or with an electric mixer until creamy

3. Add powdered sugar, cornstarch, zest, Vanilla and Almond Extracts. Blend throughly.

4. When smooth, add flour, 1/2 cup at a time

5. Form dough into a log and roll outsides in granulated sugar, cover in cling wrap. Refrigerate for one hour.

6. Slice and place on an ungreased cookie sheet. Bake at 375 degrees for 8-9 minutes (or until edges barely brown)

7. Store in an air tight container for up to a week.