One of my favorite cookies is Shortbread. It is a comfort cookie that goes with everything from hot tea to cocoa. You can dress them up or just enjoy a piece of buttery goodness and forget, for the moment, that calories even exist in the world. There are many recipes around but the basic one always suits me the best. I never add vanilla extract because, then, it wouldn't be exactly like Shortbread!
Shortbread
3/4 cup butter, softened (not melted!)
1/4 cup granulated sugar
2 cups all-purpose flour
1 tablespoon cornstarch
Blend the butter and sugar together thoroughly. Work in the dry ingredients either with your fingers or with a pastry cutter. It should come together into a workable dough. Chill while you preheat the oven to 350 degrees.
Line your baking sheets with parchment paper or use vegetable oil spray. I like using parchment for these cookies as it absorbs some of the butter fat and gives a nice, brown underside without burning.
Roll out dough to about 1/2-inch thick and cut with your favorite, small cookie cutters or just use a glass and make circles. Bake for about 20 minutes or until the top just starts to get a golden tinge. You don't want brown cookies as they will be dried out.
Ideas . . .
Make circle cookies and when they are baked and cooled, dip each cookie half way into melted chocolate. Let set on waxed paper.
When the half-dipped cookies are set, drizzle white icing to make a contrasting design.
Before baking, brush tops of cookies with beaten egg white and sprinkle with colorful sugar or chopped nuts.
Use dough for a pie crust for a pre-baked crust for a pudding-type pie or fresh strawberry pie
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