Shortbread Cookies

Step 1

In a large bowl, add butter, vanilla extract, and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.

Step 2

Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined.

Step 3

Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter, and then chill in the refrigerator for 1 to 2 hours.

Step 4

Preheat the oven to 350°F and line a baking sheet with parchment paper. Use a sharp knife to cut ½-inch thick rectangles from the dough, then place the cut cookies on the parchment paper-lined baking sheet.

Step 5

Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes and then rotate the baking sheet in the oven. Continue baking an additional 6 to 7 minutes or until the cookies are barely starting to brown.

Step 6

Remove from the oven and let cool 2 to 3 minutes on the baking sheet.

Step 7

Transfer cookies to a wire rack to cool completely.