|Mike, Lewis, Bob, John|
LUCY BURDETTE: In October, my husband went on a dream trip —playing golf in Scotland with his three brothers and four other childhood friends. (Aren't they so cute?) They had an amazing time, and he came home with small packages of Walker’s shortbread cookies, which they found at every hotel and B and B.
Naturally I became addicted to these cookies and decided I should try making some myself. Neither the brown sugar nor the almond extract are traditional, but they sounded like good additions to me.
• 1 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2 to 2-1/2 cups all-purpose flour
• almond extract, 1 tsp
Cream the butter and sugar until light and fluffy. Mix in the extract. Mix in the flour on low speed until it’s just combined. (If you work the dough too hard, the cookies will be tough.)
Roll the dough out on a piece of floured parchment into a rough rectangle (no more than 1/2 inch deep), then move the whole thing to your baking pan. Score the dough into the size cookies you want. Bake at 325 until lightly browned.
Once removed from the oven, prick the warm cookies with a fork and cut through the scored lines.
You might want to whip up a batch for National Shortbread Day on January 6!
Don't forget that mysteries make great stocking stuffers! (Here's my Pinterest board with tons of suggestions...)