Almond Shortbread Cookies

Let the planning for Christmas 2012 baking begin.  Although, I may try these before Christmas to see if they make the cut.

1 C. butter
1/2 C. granulated sugar
2 tsp. almond extract
2 1/2 C sifted all purpose flour
1/3 C. granulated sugar for decoration

In a large bowl, beat butter with 1/2 C. sugar and almond extract until light and fluffy.  With a wooden spoon stir in the flour until smooth and well combined.  Divide dough into 2 parts.  Refrigerate, covered for 2 hours.

Preheat oven to 300 degrees.

On a 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 the end of a wooden spoon, or cookie press, make an indentation in the 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.