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