Grandma's Shortbread Cookies

"This family recipe was given to us by my Grandma.  I wait all year for the holidays, because I know that my sweet husband will make these cookies for me.  They are the best shortbread cookies I've ever tasted!"

 

2 cups softened butter

2 cups powdered sugar

2 eggs

3 teaspoons almond extract

2 teaspoons vanilla extract

5 cups flour

1/2 teaspoon salt

 

 

Cream together butter and powdered sugar.  Add eggs and extracts.  In a separate bowl, combine flour and salt and gradually add to creamed mixture.  Form dough into 2 disks and wrap in plastic wrap.  Chill dough for about 30 minutes.  Roll out on a floured work surface to 1/4 inch thickness and cut into shapes using cookie cutters.  Place cookies on a non-stick baking sheet and bake at 375 degrees for 12-16 minutes or until the edges of the cookies are just golden brown.  Cool completely and frost with Almond Butter-Cream Icing.  (Recipe follows.)

 

Almond Butter-Cream Icing:

2 sticks or 1 cup of butter, softened

1 cup of shortening

2 pound bag of powdered sugar

2 teaspoons almond extract
1 teaspoon vanilla extract
food coloring

Light corn syrup or water to thin icing to desired consistency*

  

In the bowl of a stand mixer, cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add almond and vanilla extracts.  Add food coloring, if desired.   Frost cookies using decorating bag and star tip or spread icing with an off-set spatula.

*TIP:  If icing is too thick, you may add light corn syrup or water, 1 Tablespoon at a time, until the icing is the consistency you want.