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Whipped Shortbread Cookies

Reviewed: Apr. 20, 2013
Followed Kathy's recommendations about whipping and these truly melt in your mouth. Added almond extract after creaming butter, but before adding sugar. I was concerned about the frailty issues, so I refrigerated them for an hour before I scooped them out with a small ice cream scoop. This allowed me to have them in a mound, to which I added a thumbprint and seedless raspberry jam, but I only got 24 cookies that way. Might try to add some butter flavoring next time, just to try to kick up the butter flavor a bit. Allow to cool thoroughly, and use parchment paper. Still fragile, but very good!
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