Dad’s Shortbread Cookies

Dad’s trial and error paid off! This simple cookie is a fusion of ingredients and methods from several recipe sources. The soft dough is very easy to work with, especially on a floured surface.

Yield: 20 cookies

  • 1 cup (2 sticks) salted butter, softened
  • 1/2 cup sugar
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla
  • 2 cups flour
  • 2 Tablespoons finely chopped toasted pecans (optional)
  1. Cream the butter, sugar and flavorings together using a hand or stand mixer. Very slowly add the flour and pecans.
  2. Form the dough into an 8 inch long brick shape on a floured surface. Wrap dough in plastic wrap. 
  3. Refrigerate the dough for 1 hour. 
  4. Preheat oven to 325°
  5. Lightly flour a large cutting board.
  6. Slice the dough brick, make 20 cookies about 3/8″ thick.
  7. Place cookies on a parchment-covered cookie sheet then use a fork the prick the top of each cookie.
  8. Bake for about 30 minutes. Do not allow the bottoms get too brown. The cookies can be moved to a cooling rack as soon as they come out of the oven.
  9. CONFIDENCE GAINED!

Step-by-step: This batch doesn’t contain pecans

  • Dough after the flour has been added
  • A brick of dough and a real brick
  • Slice the dough into 20 pieces
  • Prick the top of each cookie
  • Cooled cookies, ready to eat