Bread, Muffin and Scone Recipes

Sugarplum Shortbread

3/4 cup butter or margarine, softened
1/4 cup granulated sugar
2 cups all purpose flour
1/2 teaspoon almond extract, if desired
White glaze, if desired
Melted chocolate, if desired
Green decorating gel, if desired
Dried cranberries, if desired

White Glaze:
2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon almond extract

Melted Chocolate:
1 cup semisweet chocolate chips
2 teaspoons shortening

Heat oven to 350 degrees F.

Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and almond extract. If dough is crumbly, mix in additional 1-2 tablespoons butter or margarine, softened.

Roll dough 1/2 inch thick on lightly floured surface. Cut into 3/4-1 inch shapes with knife or miniature cookie cutters. Place about 1 inch apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely.

Spread with white glaze if desired and decorate with green gel and cranberries. Or dip into or drizzle with melted chocolate.

White Glaze: Mix all ingredients until smooth or desired brushing consistency. Add more milk, a few drops at a time, if necessary.

Melted Chocolate: Heat ingredients over low heat, stirring constantly until melted and smooth.