Classic Shortbread

Ahhhh, the sublime, basic butter cookie at its simplest. Store-bought never tastes like what you make at home. My Mister requests these cookies for his birthday every year and prefers them with the ends dipped in chocolate. Of course you can add almond extract or lemon zest, there are many ways to change them up. We simply never found a way to enjoy them more than as is. I have owned cute crockery for baking them for many decades and definitely recommend them. No worries though: you can just press the dough to 1/4 inch deep by 5X5 squares.

The Recipe:

1/2 cup butter at room temperature

1/3 cup powdered sugar

1/4 teaspoon vanilla

1 cup flour

4 ingredients = bliss!!!

Cream the butter until it is light. Cream in the powdered sugar and then the vanilla. Then work in the flour. Knead the dough on an unfloured surface until it is smooth. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Firmly press the dough into the shortbread form.

Prick the entire surface with a fork.

Bake at 325° for 30-35 minutes or until lightly browned. Watch if your oven runs hot, these brown quickly.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and then flip the pan over onto a wooden cutting board. If it sticks, tap the edges until it dislodges.

Cut your cookies into pieces with a sharp knife while still warm.

Melted chocolate on the edges is not necessary for greatness, but loved at our house.

Let cookies cool, then dip into the warm, melted chocolate. Set on waxed paper to cool and solidify. Store in airtight container.

Allow your crockery to cool before washing.