Simple Shortbreads

¾ cup/175 mL butter, softened
½ cup/125 mL powdered sugar
2 tsp/10 mL Watkins Vanilla Extract
1 tsp/5 mL Watkins Almond Extract or All-Natural Pure Almond, or Watkins extract of choice
¼ cup/60 mL cornstarch
1-1/2 cups/375 mL all-purpose flour

Using an electric mixer whip butter until fluffy. Stir in powdered sugar, Watkins extracts cornstarch and flour. Beat on low for one minute then on high for 3 to 4 minutes.

On lightly floured surface roll dough to ¾-inch/9-mm thickness. Cut out with favorite 2-inch/5-cm cookie cutters. Place 2-inches/5-cm apart on an ungreased cookie sheet.

Bake at 375oF/190 oC for 12 to 15 minutes or until edges start to brown.

Makes 2 dozen.

Italian Cream Cake

Cake:

5 eggs
½ cup butter or margarine, softened
½ cup vegetable shortening
2 cups sugar
1 tsp baking soda
1 cup buttermilk
2 cups all-purpose flour, sifted twice
1 cup coconut
1 cup chopped nuts
1 tsp Watkins Vanilla Extract
1 tsp Watkins Coconut Extract

Cream Cheese Frosting:

1 pkg cream cheese, softened
½ cup butter or margarine, softened
1 pkg (16 oz) powdered sugar
1 tsp Watkins Almond Extract

Separate eggs and beat egg whites until stiff; set aside. Cream butter, shortening, and sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with four. Beat well; add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 bottom-greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake at 350o F for 25 minutes.

Makes 16 servings.