Basic Shortbread

So Christmas is coming and now is the season for baking!

Thoughts Before Cooking:

This recipe comes from my a book I received for Christmas one year, Christmas Cookies. As I like to make anything Regency or tea related I thought it was no better time than now to include it as shortbread is perfect to pair with tea.

Background on the Cookie:

“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”

Ingredients:

• 1 Cup of Butter, Softened
• 1/2 Cup of Sugar
• 1/4 Teaspoon of Vanilla Extract
• 2 1/4 Cups of Unbleached All-Purpose Flour
• 1/8 Teaspoon of Salt

Directions:

1. Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
2. Stir in vanilla.
3. Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
4. Roll dough to 1/2 inch thickness on a lightly floured surface.
5. Cut with a 2.5 inch round cutter or Christmas cookie cutter.
6. Place 2 inches apart on an ungreased baking sheet.
7. Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
8. Cool 2 minutes on a baking sheet; remove to wire rack to cool.

Thoughts After Baking:

These were delicious and so buttery good.  A perfect compliment to tea, Christmas, or anytime/anything. 🙂

For more recipes, go to Baked Apple Slices

For more recipes from Christmas Cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more cookie post, go to Tea and Biscuits