Shortbread Cookies

Oh so buttery, oh so rich. Crunchy and delicious, that's what they are!

These lend themselves very well to be cut into different shapes and sizes. I've tried countless varieties of cookie cutters, and as long as you remember to chill the dough before baking, they hold their shape great! Play around and have fun : )

Shortbread Cookies

Adapted from Ina Garten

Makes about 2 dozen cookies

3/4 pound (3 sticks) butter, room temperature

1 cup sugar (or honey sucanat)

1 teaspoon vanilla extract

3 1/2 cups flour (or 17 oz. Soft White wheat flour)

1/4 teaspoon salt

Preheat oven to 350°.

Cream butter with sugar in the bowl of an electric mixer fitted with the paddle attachment, until just combined. Add vanilla.

In a separate bowl sift together flour and salt. Add to butter mixture. Mix on low until dough just comes together. Dump onto lightly floured surface and form into a disk shape. Wrap in plastic wrap and chill for 30 minutes.

Roll out dough to 1/2-inch thickness and cut using 3-inch circle cutter, or cutter of choice. Place on ungreased cookie sheet and sprinkle with sugar (optional). Place cookie sheet in the fridge (or freezer) until chilled. Bake until the edges start to brown, about 20-25 minutes. Allow to cool completely before transferring to an airtight container. Enjoy!