My shortbread cookies are very easy and very basic — no frills at all:
Shortbread Cookies
Makes 32-36 cookiesÂ
Cream together:
1Â cup butter or margarine (I use a butter/margarine blend for more tender cookies)
½ cup sugar
1 tsp pure vanilla extract
Combine together and add to above:
2 cups flour
¼ tsp salt
Chill dough (I don’t always do this because I’m too impatient). Form into 1″ balls & roll in sugar. Place on cookie sheet — press with cookie stamp or bottom of glass coated with sugar to prevent sticking.  Bake at 350 degrees for approx. 10-12 minutes or until cookies are a very light brown.Â
I have a Kitchenaid mixer so I cream the first 3 ingreds, add the flour and then beat until it forms a ball. I don’t stand there doing it all by hand. Hope you get a chance to make these!
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Thanks, Susan. That’s nearly the same as the one I use. Back in Australia, they like it “gritty” and use a mix of half flour, half rice flour which gives it that “gritty” feel.
Comment by Marina — September 5, 2006 @ 7:51 am