1 cup Butter
¼ cup Granulated Sugar
½ tsp Vanilla Extract
2½ cup All Purpose Flour
In medium bowl, with an electric hand mixer, beat together sugar, butter and vanilla until light and fluffy. Slowly add flour and mix until well blended.
Divide dough in half. On ungreased cookie sheet, pat each half into 7” circles. With fork, prick dough into 12 pie shaped wedges. (You can also use a shortbread mold.) Bake in a 325° oven for 20-25 minutes, until done. Cool 1 minute, and then move cookies to a wire rack to cool. Break into wedges. Sprinkle with powdered sugar and sliced toasted almonds. (opt)
16-20 wedges
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