Creepy Fingers Almond Shortbread
- 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
- 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.