2 1/2 cups flour
1/2 cup sugar
1 cup butter, cold & cubed
1 1/2 tsp almond extract
1 orange, zest & juice


• Combine flour & sugar in large bowl
 

• Using a pastry cutter, cut in butter. You will want a very fine, crumbly mixture

• Stir in almond extract, orange zest & juice

• Using your hands, knead the dough until it fully comes together, forming a ball

• Shape the dough into a thick log & wrap in plastic wrap. Refrigerate for a minimum of 2 hours

• Preheat oven to 325°

• Cut cookie dough log into 1/4 inch thick pieces & place onto parchment-lined cookie sheet. Bake ~12 min.

*If you don't have a pastry cutter, you can use a fork to start and then use your hands

**Adding chocolate & a pinch of sea salt makes these buttery shortbread cookies extra-tasty 😉