It’s easy to understand why shortbread has remained as popular as it has since it came to these shores from Scotland so long ago. It’s buttery and crumbly and sweet – it’s simple to prepare and humbly delicious. Some shortbread aficionados do not add flavoring to this classic cookie, but I’ve added a touch of almond extract. Vanilla would work just as well if you do not have almond extract in your pantry.
The pieces of shortbread can be cut out as daintily as you wish. I always use an assortment of my favorite cookie cutters and call in the children and grandchildren to help. That’s the fun part – making cookies with your family -- followed immediately by those first few bites. If you want to make these a little fancier – as I often do, dip the cooled cookies in melted chocolate.