Slice-and-Bake Shortbread

Ingredients

• 0.5 teaspoon almond extract 
• 0.3 teaspoon double-acting baking powder 
• 1 cup butter softened
• 2 cups flour all-purpose
• 0.8 cup powdered sugar 
• 0.1 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• baking sheet
• oven
• hand mixer
• wax paper

Directions

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until mixture is smooth. Stir in extracts.
2. Stir together flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended.
3. Shape dough into 3 (8-inch) logs; wrap logs separately in wax paper, and chill 4 hours.
4. Cut each log into 24 slices, and place slices 1 inch apart on lightly greased baking sheets.
5. Bake at 350 for 10 to 12 minutes or until edges are golden. Cool on wire racks.
6. Slice-and-
7. Bake Pecan Shortbread: Omit almond extract; stir in 1 cup finely chopped toasted pecans when adding vanilla. Shape dough into 3 (10-inch) logs. Chill; cut each log into 28 slices. Proceed as directed. Makes 7 dozen.
8. Slice-and-
9. Bake Chocolate Chip Shortbread: Omit almond extract; stir in 1 cup (6 ounces) semisweet chocolate morsels when adding vanilla. Shape dough into 3 (10-inch) logs. Chill; cut each log into 28 slices. Proceed as directed. Makes 7 dozen.
10. Slice-and-
11. Bake Coconut Shortbread: Omit almond extract; stir in 1 cup toasted coconut when adding vanilla. Shape dough into 3 (10-inch) logs. Chill; cut each log into 28 slices. Proceed as directed. Makes 7 dozen.
12. Slice-and-
13. Bake Almond Shortbread: Stir in 1 cup finely chopped toasted almonds when adding extracts. Shape dough into 3 (10-inch) logs. Chill; cut each log into 28 slices. Proceed as directed. Makes 7 dozen.