Need an idea for that 4th of July picnic, well here is one that is fun!
Red, White & Blue Almond Shortbread
1 cup salted butter, room temperature
1/2 cup sugar
2 teaspoons almond extract
2 1/4 cups flour
Beat butter, sugar and almond extract with electric mixer until light and fluffy. Stir in flour. Divide dough into thirds. To one third, tint with blue food coloring and to another third, tint with red food coloring. Line a 9 x 5 x 3-inch loaf pan with wax paper -- allow the ends of the paper to hang over the edges. Put the blue dough on the bottom of the pan and pat evenly.
Next add white dough and pat as well. Lastly, add red dough and repeat.
Cover dough and chill for about 3 hours. Remove from pan by lifting out the wax paper. Cut the dough lengthwise in half. Then slice each half crosswise making each slice about 1/8" thick.
Preheat oven to 350 degrees F. Place cookies on ungreased cooked sheet about an inch apart.
Bake 12 - 14 minutes.
Servings: about 5 1/2 dozen
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| Red, White & Blue Almond shortbread |
Red, White & Blue Almond Shortbread
1 cup salted butter, room temperature
1/2 cup sugar
2 teaspoons almond extract
2 1/4 cups flour
Beat butter, sugar and almond extract with electric mixer until light and fluffy. Stir in flour. Divide dough into thirds. To one third, tint with blue food coloring and to another third, tint with red food coloring. Line a 9 x 5 x 3-inch loaf pan with wax paper -- allow the ends of the paper to hang over the edges. Put the blue dough on the bottom of the pan and pat evenly.
Next add white dough and pat as well. Lastly, add red dough and repeat.
Cover dough and chill for about 3 hours. Remove from pan by lifting out the wax paper. Cut the dough lengthwise in half. Then slice each half crosswise making each slice about 1/8" thick.
Preheat oven to 350 degrees F. Place cookies on ungreased cooked sheet about an inch apart.
Bake 12 - 14 minutes.
Servings: about 5 1/2 dozen
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