Every year, without fail, my mother makes the best shortbread cookies on this planet. Sure this calls for enough butter to make Paula Deen’s pores sweat butter, but it’s not Christmas in this house if these cookies are not made. My tip for eating these cookies are dunking them in a mug of piping hot chocolate. It always hits the spot.
What you’ll need
3/4 pound unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 tsp salt
Pre-heat oven to 350°F.
1. Cream together butter and sugar. One blended well (fluffy and smooth), blend in vanilla extract.
2. In a large bowl, sift flour and salt together. Combine gradually in to the creamed mixture. Mix on the low setting until the dough until it’s formed.
3. Shape in to a flat disk or log and rap with plastic wrap. Chill for 1/2. You want it form, but still manageable to work with.
4. Roll the dough to 1/2 thickness and cut a two finger width square (see photo). Poke with fork. Place on an ungreased cookie sheet and bake 25-30 minutes until edges begin to brown. Let sit for two minutes before transferring to wire rack to cool.