Slice-and-Bank Shortbread Cookies

  Slice-and-Bake Shortbread Cookies

hands-on:15 mins

total:5 hrs 15 mins

Yield:Makes 4 dozen

Ingredients

• 1 cup 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
• .13 teaspoon salt
• Wax paper

  Directions

 

• Step 1

  Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

• Step 2

  Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.

• Step 3

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

• Step 4

  Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

• Step 5

  Preheat oven to 350°.

• Step 6

  If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

• Step 7

  Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.

• Step 8

  Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.

• Step 9

  Easy Variations:

• Step 10

  Cranberry-Orange Shortbread Cookies: Stir in 1/2 cup chopped dried cranberries and 1 Tbsp. orange zest with extracts in Step

• Step 11

  Pecan Shortbread Cookies: Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in Step

• Step 12

  Toffee-Espresso Shortbread Cookies: Omit almond extract. Stir in 1/2 cup almond toffee bits and 1 Tbsp. espresso powder with vanilla in Step

• Step 13

  Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract. Stir in 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and 1/4 tsp. coconut extract with vanilla in Step

  Shortbread Cookies

   

Southwestern-Style Shrimp Taco Salad

 

Ingredients:

• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons maple syrup
• 2 teaspoons chipotle hot sauce
• 3/4 pound medium shrimp, peeled and deveined
• 2 ears shucked corn
• Cooking spray
• 1 cup chopped romaine lettuce
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained
• 3 plum tomatoes, chopped
• 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
• 1/3 cup light sour cream
• 1/4 cup diced peeled avocado
• Lime wedges (optional)

Directions:

Step 1

Prepare grill to medium-high heat.

Step 2

Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

Step 3

Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

Step 4

Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

 

 Southwestern-Style Shrimp Taco Salad