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Christmas Almond Shortbread


  • 1 cup butter, softened
  • 2 teaspoons almond extract
  • 1/2 cup granulated sugar
  • 6 drops green food color
  • 2 1/2 cups sifted flour

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  1. In large bowl with electric mixer on medium speed, beat butter, sugar, almond extract and food color until light and fluffy. Stir in flour until smooth. Divide into 2 parts.
  2. Refrigerate, covered, for 2 hours.
  3. Heat oven to 300 degrees F.
  4. On a lightly sugared cloth, roll out dough one part at a time, 1/2-inch thick. Using 1 1/2-inch round cookie cutter, cut out cookies. Place 1-inch apart on ungreased sheet. With end of round spoon, make an indentation in center of each.
  5. Bake for 25 to 30 minutes.