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Almond Shortbread I

"Melt-in-your-mouth shortbread."

Ingredients :

1 cup butter, room temperature
half cup white sugar
2 teaspoons almond extract
2 half of cups sifted all-cause flour
1/three cup granulated sugar for decoration

Instructions :

Prep : 15M	Cook : 18M	Ready in : 2H40M

In a huge bowl, beat butter with 1/2 cup sugar and almond extract until mild and fluffy. With a wood spoon, stir in flour until easy and properly combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for two hours.
Preheat oven to 300 ranges F (one hundred fifty levels C).
On gently sugared surface, roll out dough, one element at a time, approximately half of-inch thick. Cut out cookies with a 1 1/2-inch spherical cookie cutter. Place on ungreased cookie sheet 1 inch aside. Make an indentation in the middle of each cookie with the stop of a timber spoon.
Bake in preheated oven until cookies are mild golden brown round the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a twine rack. Store in an air-tight container.

Notes :

If you use unsalted butter, upload 1/4 teaspoon salt to the recipe.
Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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