Shortbread Cookies (Eggless)

These eggless shortbread cookies are light, crisp and so easy to make. They are perfect with a cup of hot chocolate! Ingredients: ¾ cup butter, softened ½ cup granulated sugar ¾ tsp vanilla extract ¼ tsp almond extract 1 ¾ cup all purpose flour ¼ tsp salt Method: 1. Cream together the butter, sugar and extracts. 2. Add the flour and sugar and mix just until combined. 3. Knead the dough lightly until it holds together, shape it into a log making sure the edges are smooth and the dough is not crumbly. 4. Refrigerate for at least 1 hour, or up to 3 days. It also freezes well. 5. Cut the chilled dough into slices ¼ - ½ inch thick, and arrange slices on a baking tray. 6. Immediately bake the cookies in a preheated oven at 350 degress for 20 minutes (15 minutes for smaller cut cookies), or just until the edges are slightly golden. 7. Cool the cookies on a cooling rack. Store the cookies in a sealed container or cookie jar. Feel free to coat these cookies in melted chocolate or add some royal icing and sprinkles. Enjoy!