INGREDIENTS
* 5 cups all-purpose flour
* 1 cup sugar
* 1/2 teaspoon salt
* 2 cups cold butter (no substitutes)
DIRECTIONS
1. In a large mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick all over with a fork. Bake at 325 degrees F for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.
INGREDIENTS
* 1 cup butter
* 1/2 cup white sugar
* 2 1/3 cups all-purpose flour
* 1/4 teaspoon salt
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C).
2. Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
3. Bake for 50 minutes. Sprinkle with sugar.
INGREDIENTS:
1 cup butter
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration
DIRECTIONS:
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.