My Favorite Shortbread Cookie Recipe

Instructions:

1. In a large bowl, beat the softened butter with the 1/2 cup white sugar.  Once creamed, add the almond essence and continue beating until light and fluffy.
2. Add flour slowly and beat until dough comes together in a ball.  Do not over-mix cookie dough.
3. Divide dough into 2 parts.
4. Pour Sanding Sugar onto a medium sized rimmed plate.
5. Roll out dough to 1/3 inch thickness between 2 large sheets of parchment paper. Using a well floured cookie cutter, cut out cookie shapes. Pick up cutout cookies and gently place the good-side down on the Sanding Sugar.  Lightly tap the back side of the cookie making sure that the Sanding Sugar adheres to the cookie.  Gently lift cookie off the Sanding Sugar and place cookie on an ungreased cookie sheet. Cookies should be placed at least an inch apart. Refrigerate entire cookie sheet for minimum 3 hours or in the freezer for 1 hour.
6. Preheat oven to 300 degrees Fahrenheit.
7. Remove chilled cookie dough from refrigerator or freezer and place directly into oven.  (Do not thaw cookie)
8. Bake in oven until cookies are just slightly golden around the edges – approximately 25-30 minutes.  Cookies should look pale for the most part, with the exception of the edges. Remove cookie tray from oven. Let cookies cool for 15 minutes before sliding onto wire rack to cool completely.

Notes:

***Cookies may be stored in an air-tight container for a week or in the freezer for approximately 6 weeks.  Cookies may also be frozen for up to 3 months and baked when needed.