Tastes like butter, but I assume that's the way shortbread is suppose to taste; good thing we used AA grade, sweet cream, unsalted butter. Ran an experiment and made four batches of cookies using the ingredient ratios outlined in this recipe: two with vanilla extract, two with almond extract, two with salt (ratio of 1 tsp. per 2 cups butter), and two without salt. Our favorite was the unsalted vanilla as written in the original recipe. Next favorite was the unsalted almond. The salted vanilla tasted gross after being stored for a day. Also, as part of the experiment, I refrigerated two batches of shaped dough before putting them straight into the oven and left two batches at room temperature before placing them in the oven to see if it would affect oven spread. It didn't affect spread given that both cookies grew to more than twice their original size width-wise. [I did, however, refrigerate all the dough before shaping them into thin sticks to make it easy.] Lastly, these cookies were still crispy on the outside and melt-in-your-mouth chewy on the inside when stored in an airtight container for two days (except the salted vanilla that developed a terrible flavor).
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Tastes like butter, but I assume that's the way shortbread is suppose to taste; good thing we...