Ingredients
2cupsall purpose flour,spooned into measuring cup and leveled-off with a knife
½tspsalt
1cupunsalted butter,(2 sticks), at room temperature, plus more for greasing the pans
1cupconfectioners sugar
2tspvanilla extract
¼tspalmond extract
Preparation
Preheat the oven to 300 degrees F. Lightly grease two round 9-in cake pans with butter.
In a medium bowl, whisk together the flour and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, vanilla, and almond extract. Beat until smooth, creamy and well combined.
Add the flour mixture and beat on low speed until an evenly mixed, stiff dough is achieved.
Divide the dough in half and press each half into an even layer in the prepared pans, dusting fingers with flour as necessary to prevent the dough from sticking.
To smooth the surface, place a piece of plastic wrap over the dough and smooth with fingers. Use a fork to prick the dough all over in 1-inch intervals to allow steam to escape while the shortbread bakes.
Bake the shortbread for about 35 minutes until it’s a light golden brown across the top surface, and a deeper golden brown around the edges.
Remove the pans from the oven, and immediately turn each shortbread round out onto a clean work surface. Using a sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; otherwise, it won’t cut easily and will crumble.)
Transfer the shortbread wedges to a rack to cool. Store in an airtight container for up to a month.
