Heirloom Scottish Shortbread Cutouts

I started baking at Christmas for gift giving

long ago, as an easy way to find something to do over Christmas break in college but also avoid the dreaded "What do I get for so and so at Christmas that that's NOT lotion?"

I tried my hand at icing and piping cookies a few years ago and realized the gear and patience in learning is only a small investment that pays off much from year to year.

I hope you enjoy making these cookies every year as much as I do!

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• 2 sticks unsalted butter, softened at room temp

• 1 tbsp shortening

• 1/2 tsp salt

• 1 large egg

• 1/2 cup sugar

• 3 cups All-Purpose Flour

• 1 tsp vanilla extract

• 1/2 tsp almond extract

1. In a bowl or stand mixer, mix butter, the shortening with the egg. Add sugar and extracts; cream until just smooth, about 1 minute.

2. Slowly add in flour and salt, continuously scraping down the bowl's sides and beating until everything is just incorporated. If you're using a hand mixer, you may need to knead in the last cup of flour, so the beaters don't get clogged.

3. Working in three batches, roll out each batch of dough between two parchment paper sheets until dough is about 1/4" thick.

4. Cut your shapes and refrigerate for at least 30 minutes.

5. Preheat the oven to 350 degrees Fahrenheit. When you're ready to bake, turn the oven down to 325 and bake for 12-17 minutes, depending on the size of your cutouts.

6. Cool on baking sheet for 5 minutes, then transfer to a baking rack to continue cooling completely before decorating.

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