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Prep Time: 18 Minutes Cook Time: 50 Minutes |
Ready In: 68 Minutes Servings: 12 |
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This is from the 2005 Hallmark Christmas Cookie Book. The key to success with this thick shortbread is baking it slowly so that it doesn't brown. Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1/4 teaspoon vanilla |
2 1/4 cups all-purpose flour |
1/8 teaspoon salt |
Directions:
1. Beat butter at medium speed until creamy; gradually add sugar, beating well.
2. Stir in vanilla.
3. Combine flour and salt, gradually add to butter mixture, beating at low speed until blended.
4. Roll dough to 1/2 inch thickness on a lightly floured surface.
5. Cut with 2 1/2 inch round cutter or Christmas cookie cutter.
6. Place 2 inches apart on an ungreased baking sheet.
7. Bake at 275 for 50 minutes, or until bottoms begin to brown. Cool 2 minutes on baking sheet; remove to wire rack to cool completely.
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