Shortbread, like the sugar cookie, is incredibly versatile. A classic shortbread recipe can be baked in many ways, easily adapted for different holidays and celebrations. This recipe, based on King Arthur Flour’s Essential Shortbread, is one I’ve adapted many times, always with great results.
Today’s adaptation involves both vanilla and almond extracts, as well as valentine sprinkles. They’re on their way to North Carolina for my nephew Roman, as part of his Valentine’s Day gift.
- 8 tablespoons unsalted butter
- 6 tablespoons sugar, divided
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 5 ounces flour (1/2 cup plus 2 tablespoons plus 2 teaspoons)
- Wilton Micro Hearts Sprinkles
Preheat oven to 300 degrees. Line two baking sheets with parchment paper.
In a mixer fitted with the paddle attachment, cream butter, sugar, salt, vanilla extract, and almond extract. Add flour and beat to combine; the dough will pull away from the sides of the bowl when it’s ready.
Using a one-inch cookie scoop, scoop generous portions and roll into balls. Place on baking sheets about 2 inches apart and flatten with the bottom of a drinking glass.
Place sprinkles in a shallow bowl and press the tops of each cookie into the sprinkles to coat. Return to baking sheets, placed about 2 inches apart, and bake for 25 minutes, until edges and bottoms are firm and just starting to turn golden.
Cool on baking sheets for about 10 minutes, then remove to wire racks to cool completely. If shipping, pack between layers of waxed paper.