1 cup butter (2 sticks), softened 1 cup Country Crock baking margarine (2 sticks) softened 2 cups confectioners sugar 2 teaspoons vanilla extract 3/4 tsp. almond extract 4 cups all-purpose white flour 1/2 tsp. salt
Mix softened butter and country crock until light and fluffy.
Add sugar and beat again till light and fluffy.
Add vanilla and almond extracts.
Gradually add flour to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
Continue to combine flour into mixture until all is gone. Mix well.
Dump dough onto a clean medium sized cookie sheet with sides. Greasing hands with a bit of softened butter or vegetable oil makes it easier to spread or use a small rolling pin.
Spread out evenly covering the whole sheet. I cover the surface with waxed paper and use a rolling pin to roll it over the top so my finger prints aren't in the dough.
Bake at 325 for approx 24-25 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.
When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.
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