Simple ingredients of butter, sugar and flour combine to create this buttery shortbread.
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1/2 cup Land O Lakes® Butter, softened
1/4 cup sugar
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons multi-colored nonpareils
Heat oven to 325°F. Line 8-inch square baking pan with plastic food wrap, leaving 1-inch overhang. Set aside.
Combine butter, sugar and almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed. Stir in nonpareils.
Knead mixture 4-5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares, 1/2 inch apart, onto ungreased cookie sheets; discard plastic wrap. Bake 13-15 minutes or until bottoms just begin to brown.
Avoid last minute holiday hassle–make these sweet tidbits before the holiday season. Store between sheets of waxed paper in container with tight-fitting lid; freeze for up to 2 months.
A decorative glass or mug filled with these Christmas shortbread tidbits makes a great holiday gift for teachers or neighbors.
A charcuterie board inspired Christmas Cookie tray complete with cookies, candy and Hot Buttered Rum. Cue the Christmas music.