Desserts: Scotch Shortbread Cookies
Our Sous Chef Jeffrey is a wonderful baker and this is one of his easily adaptable cookies recipes. With the substitution of ingredients you can make a variety of tasty treats.
1 cup unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups flour
Cream the butter, then add sugar and beat until fluffy. Add vanilla and almond extract. Beat in flour to make stiff dough.
Roll into a small log and wrap in wax paper and refrigerate until firm.
Slice into 1/4 inch pieces and bake on an ungreased cookie sheet in a 375 degree oven for 15 minutes or until lightly browned.
To make chocolate cookies, substitute 1/4 cup cocoa powder for 1/4 cup flour. Sift flour and cocoa before adding. Substitute 1 teaspoon dark Cream de Coco for almond extract.
To make colored dough, add 6-10 drops of food coloring to dough when you add flavoring such as peppermint, lemon, etc.
For cookied with nuts, add 1/4 cup chopped nuts of you choice and knead them in when the dough is finished.