INGREDIENTS
1
cup butter or margarine, softened
2 1/2
cups All Purpose or Unbleached Flour
1
to 3 teaspoons cardamom
1/4
teaspoon almond extract
1/8
teaspoon almond extract
DIRECTIONS
1
Heat oven to 350°F. Line two 9-inch pie pans with aluminum foil so foil extends over sides of pans; spray foil with nonstick cooking spray. In large bowl, beat sugar and butter until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour and remaining cookie ingredients; mixwell. Dough will be crumbly. Divide dough in half; press in bottom of lined pans.
2
Bake at 350°F. for 18 to 22 minutes or until light golden brown. Cool in pan l0 minutes; remove cookies from pan by lifting foil. Cut each shortbread into 16 wedges while warm; run knife around edge of pan to loosen.
3
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies. Carefully remove from pan. Store in loosely covered container.
High Altitude (3500-6500 ft)
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