This is, without a doubt our favorite Christmas recipe. You can even hang them on the tree!

Cook Time: 30-35 Minutes at 325F/165C/gas mark 3

Number of servings: depends on mold used

Ingredients

1 cup flour * 1/3 cup powdered (icing) sugar*
1/2 cup butter, room temperature * 1/4 tsp almond extract


Cream butter until light, then cream in sugar and almond extract. Work in flour and knead on unfloured surface until smooth. Spray shortbread mold lightly with cooking spray. Working from center out, press dough into mold firmly. Prick back with fork all over. Cook in pan 30-35 minutes. Should be lightly browned. Center should not look slightly opaque, or it will stick. Cool 10 minutes. Loosen edges then turn out onto wooden board. If it does not release, leave upside down and tap an edge against the board. Cut while warm.

Variations: Sprinkle with granulated sugar. Dip partially in dark or white chocolate and dust with edible gold or silver dust. My also be “painted” to look like stained glass.

Metric recipe
225 grams flour * 75 grams icing sugar * 113 grams butter * 1 milliliter almond extract (or you can use vanilla extract)

Imperial

8 oz flour * 2.6 oz icing sugar * 4 oz butter * 6 drops almond extract (or you can use vanilla extract)