Shortbread Cookies

By Suzanne Fox

We like to make shortbread cookies for cut-outs rather than sugar cookies because the shortbread dough is more firm and doesn’t spread out as much during baking. Roll your dough 3/4 inch thick for tasty buttery cookies that hold their shape.

Ingredients

• 1 cup unsalted butter (softened)
• 3/4 cup powdered sugar
• 1 teaspoon real vanilla, not extract
• 2 1/2 cups all-purpose flour

Directions

1. Preheat oven to 325 F.

2. In large mixing bowl, beat butter, sugar and vanilla until fluffy. Add flour gradually until mixed completely. Do not over-beat or mix as the dough will not be as firm. If you accidentally over-beat, place mixed dough in refrigerator for 30 minutes so the butter can cool.

3. Roll dough on a lightly floured surface 3/4” thick.

4. Cut dough with star cookie cutter. Stars are simple to decorate and add an old-fashioned feeling.

5. Place 1” apart on parchment-lined cookie sheet.

6. Bake 12 to 14 minutes or until bottoms are lightly golden. Place on wire rack.

7. Once cool, sprinkle with powdered sugar.