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Buttery
shortbread Christmas cookies may be decorated with slivers of
red and green cherries and nonpareils. Dough may also be colored
with food coloring to suit the occasion. Try different shapes,
like daisy shapes in the summer.
2 1/4 cups all-purpose flour
1 cup
confectioners' sugar
1/4
teaspoon baking powder
1/2
teaspoon salt
1 cup
butter, softened
3
large egg yolks
1
teaspoon vanilla extract
1
teaspoon almond extract
1. In a
large bowl, mix the flour, sugar, baking powder and salt.
2. In a medium
bowl, mix the butter, egg yolks, and extracts.
3. Blend the flour
mixture into the creamed butter. There is a
fine
line between dough that is too cold or too warm. If the
dough
is too soft, place in refrigerator for a few minutes, or if
it
has been refrigerated too long, let it sit out a few minutes.
4. Preheat the oven
to 350°
.
5. Spoon a third of
dough into a cookie press, select desired
shape
attachments. Line baking sheets with baking parchment
paper.
Press onto parchment-lined sheets. Bake 8-10 minutes.
Makes 1 large plate for a Christmas or tea party
Spritz Cookies
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