Shortbread Cookies

2 sticks of softened butter
1 cup confectioners powdered sugar
2 egg yolks
21/2 cups AP flour
11/4 tsp pure almond extract

Method: 
Preheat oven to 375
In the kitchen aid stand mixer, 
add the sugar and butter and mix together till combined, no need to over beat- no harm either
Add the egg yolks and mix till combined ( A medium speed is all you need)
Add the almond extract and mix it well.
Now add flour and mix till all the wet and dry stuff come together.
Now the mixture should be able to be rolled between the fingers.
If not chill the dough ( I dont need to do this most often because I hate recipes that call for chilling dough and honestly I never have and the cookies get eaten and are fine)
Then make small 1 inch balls in your hand and then roll each ball into a tube and pinch both edges.
Now they are shaped like a crescent.
Place two inches apart on parchment paper.
Bake in preheated oven for 8-10 minutes (in my oven it takes 11 minutes)
The cookies should just be set at this stage.
they will still be powdery white but the edges and underside may be a little browned.
Let them cool thoroughly (or not it does not matter- my kids eat it hot)
Serve with milk.
These shortbreads make you very thirsty so have milk, tea, coffee around.
Boy these brought back memories of moon biscuits from Sun bakery back in the old country.
Hope you and your kids enjoy.
Let me know if anyone makes this.
For easter we made some in shape of eggs and dipped them in melted semisweet chocolate.