Almond Shortbread I Recipe

In a large bowl beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.

Preheat oven to 300 degrees F (150 degrees C).

On lightly sugared surface roll out dough one part at a time about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.

Bake in preheated oven until cookies are light golden brown around the edges 25 to 30 minutes. While still warm roll in sugar. Cool completely on a wire rack. Store in an air-tight container.