Embossed Shortbread Cookies

• 1 cup butter, softened
• 1 1/2 cups Confectioners’ sugar, sifted
• 1 egg
• 2-3 tsp almond or vanilla extract
• 3 1/4 cups all-purpose flour
• 1/2 tsp salt

Preheat oven to 350°F. Using a stand mixer, cream butter and sugar together. Add egg and extract and mix until well combined. Sift in flour and salt and mix well. Divide the dough into 4 pieces, flatten slightly and wrap in plastic. Refrigerate the dough for 15-30 minutes.

Lightly flour rolling surface. If dough seems too firm to roll, allow it to soften for a few minutes at room temperature. Add one piece of dough to floured surface and with a regular rolling pin, roll dough out to just over ¼” thick and about the width of the embossing rolling pin. Sprinkle the top of the dough lightly with flour. Slowly roll the Woodland Cottage Embossing Rolling Pin evenly over the dough. Use a 3-inch round cutter to cut out cookies in design. Re-roll scraps of dough with the regular rolling pin, dust with flour and repeat with embossing rolling pin and cutter. Bake cookies on an ungreased cookie sheet for 8-10 minutes or until edges are slightly browned. Remove cookies and place on a cooling rack to cool. Repeat all steps with remaining dough, rolling one piece of dough at a time. Makes approximately 4 dozen 3-inch cookies.