When all you want is a simple cookie to have with a cup of tea, the easy recipe below fits just perfectly.

Vanilla Shortbread

Makes 2 dozen


1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt


Beat butter at medium speed with an electric mixer until creamy.

Gradually add the powdered sugar, beating until smooth.

Stir in vanilla extract and almond extract until blended.

Stir together the flour, baking powder, and salt.

Gradually add flour mixture to butter mixture, beating at low speed until blended.

On a large sheet of plastic wrap, with floured hands, shape the dough into a 12-inch by 2-inch log.

Wrap tightly and place in a large freezer bag. Freeze for several hours or even overnight hours.

The dough may be frozen for up to 1 month.

Preheat the oven to 350°F. Line two baking sheets with parchment.

Let the log stand at room temperature for 15 minutes. Cut the log into 24 ½-inch thick slices with a sharp knife.

Place shortbread slices 1 inch apart {12 to a pan{ on the prepared baking sheets.

Bake shortbread for 15 minutes or until the edges are golden. Reverse pans halfway through the baking time.

Remove shortbread from baking sheets after 10 minutes, and place on wire racks; let cool completely.

Store in airtight containers.